
































LIBRARY OF CONGRESS. 

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UNITED STATES OF AMERICA. 


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TOLEDO, OHIO, 


M. A. BURNETT 


i 


Proprietor. 


100 Rooms at $2.00 per day. \ e: 
50 Rooms at $2.50 per day.j 



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/q) ENTRALLY LOCATED, near all prominent business 
>— J houses, places of amusement and boat landings. 
Street cars from all Depots pass by the hotel. Fire proof 
Passenger and Baggage Elevator, Fire Escapes, Electric 
Li<dit and Electric Annunciator, Return Call and Fire 
Alarm. Heated by Natural Gas. 

Convenient for ladies in the city shopping, lias parlors, 
toilet room and private dining room for their use. 

Special Rates to large parties. 








DON'T+LIE+AWAKE+NIGHTS, 



0FFEE 


OMBINED 


for Bale by all dealers. Write 
Co. for special directions how 
Mixed Pickles. tfcc., tfcc. 


Thinking how to 
improve the flavor 
of your Mixed Pick¬ 
les when you can 
secure just what you 
want by using Wool- 
son Spice Company's 
Mixed Whole Spices. 

They are selected 
from twenty-five dif¬ 
ferent varieties of 
the choicest home 
grown selected spices 
and imported. And 
they are so blended 
that the flavor of no 
one kind predomin¬ 
ates over the other. 
Put up in one-quarter 
pound packages and 
the Woolson Spice 
to prepare Gherkins, 


Lion Ground Spices 


Are positively pure and unexcelled for strength 
and wholesomeness. Sold only in packages. 

Woolson Stick Co., Toledo, 0. 



















ADVICE TO MOTHERS. 

Are you disturbed at night and broken of your rest by a sick child suf¬ 
fering and crying with pain of cutting teeth? If so, send at once, and get 
a bottle of MRS. WINSLOW’S SOOTHING SYRUP for children 
teething. Its value is incalculable. It will relieve the poor little sufferer 
immediately. Depend upon it, mothers, there is no mistake about it. It 
cures dysentery and diarrhcea, regulates the stomach and bowels, cures 
wind colic, softens the gums, reduces inflammation, and gives tone and 
energy to the whole system, MRS. WINSLOW’S SOOTHING 
SYR UP, for children teething, is pleasant to the taste, and is the pie- 
scription of one of the oldest and best female physicians and nurses in the 
United States, and is for sale by Druggists throughout the world. .Price 
25 cents a bottle. 


BROWN’S HOUSEHOLD PANACEA 

Is unequalled for relieving pain. Taken internally it gives prompt and 
effective relief in all cases of Cramp*, Summer Complaint, Chills, and Pain 
in the Side. Stomach or Bowels. Its effectiveness is increased by simultan¬ 
eous external application on flannel or by rubbing. 

Used externally for healing and removing Soreness from Bruises, Cuts 
and Burns, and relieving Toothache, Sprains, Stiff Joints and Rheumatic 
Affections, it produces excellent results. 

BROWN’S HOUSEHOLD PANACEA is stronger than any 
similar preparation, and will be found invaluable as a household remedy 
for speedily relieving aches and pains. Price 25 cents a bottle. 


EOR THE TEETH. 

Use Brown’s Camphorated Saponaceous Dentifrice to Cleanse and 
Whiten the Teeth. 

Use Brown’s Camphorated Saponaceous Dentifrice to Remove Tar¬ 
tar from the Teeth. 

Use Brown’s Camphorated Saponaceous Dentifrice to Sweeten the 
Breath and Preserve the Teeth. 

Use Brown’s Camphorated Saponaceous Dentifrice to make the 
Gums Hard and Healthy. Price 25 cents a Bottle. 


BROWN’S VERMIEUGE COMEITS. 

Much sickness, undoubtedly w’ith children attributed to other causes, 
is occasioned by Worms. BROWN’S VERMIFUGE COMFITSor 
WORM LOZENGES, although effectual in destroying worms, can do 
no possible injury to the most delicate child. Children having worm sick¬ 
ness require immediate attention. This valuable combination has been 
successfully used by physicians, and found to be absolutely sure in eradi¬ 
cating Worms, so hurtful to children. Price. 25 cents a box. 


BROWN’S BRONCHIAL TROCHES. 

Neglect of a Cough. Cold or Sore Throat frequently results in an In¬ 
curable Lung Disease, Chronic Throat Trouble, or Consumption. 
BROWN’S BRONCHIAL TROCHES do not disorder the stomach 
like cough syrups and balsams, but act directly on the inflamed parts, al¬ 
laying irritation, giving relief, in Asthma, Bronchitis, Coughs, 
Catarrh, and the Throat Troubles which Singers and Public Speak¬ 
ers a.e subject to. For years BRO WN’S BRONCHIAL TROCHES 
have been recommended by physicians, and have always given perfect 
satisfaction. Having been tested by wide and constant use for more than 
a generation, they have attained well-merited rank among the few staple 
cough remedies. Price 25 cents a box. 












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The: 

S 

WEEKLY BEE 

COOK BOOK. 


THE LARGEST COLLECTION OF 


NEW AND VALUABLE RECEIPTS 


EVER EMBODIED IN ONE VOLUME. 


INFORMATION FOR EVERY HOUSEKEEPER, 



^JJPON EVERY SUBJECT. 

1 > 


PEICE, $1.50. 


PUBLISHED BY 



THE TOLEDO BEE CO., 

TOLEDO, OHIO. 

1888. 










Copyrightsd by 
THE TDLEED BEE CD,, 
1BBB. 




Wiill is home without a Cook Book ? 

Very complete, indeed, if the good housewife 
happens to be thoroughly conversant with the ins and 
outs of the culinary department, and has at her wits 
ends recipes for every conceivable dish for ordinary 
variety or to make the meal more attractive when 
“company drops in.” 

But unless she is thus fortunate, of what ines¬ 
timable value would an old reliable book of recipes 
prove in an emergency? 

This Weekly Bee Cook Book is intended to 
be equal to any emergency, and it is placed before the 
public confident that its every day value will be the 
source of pleasure to the lady of the house and a text 
book for the growing generation. 

THE TOLEDO BEE CO. 






ABSORBED 

Daily and Weekly Times, February 15, 1881. 
Daily and Weekly Post, February 25, 1880. 



Capacity 24.000 per Hour. 

Prints both 4 or 8 Pages, 7 or 8 Columns. 









/\® (E?reat ® N|ew^p6\per! 


And Its Marvelous Record—How It 
Began and How It Grew. 

ClJ 

The Leading Evening Newspaper of Ohio, and 
the Best Weekly Newspaper in the 
United States. 



/\boUt R, and R^oW R I5 IV|adeI^- 



N the 26tli of April, 1876, a modest appearing, neatly 


printed daily newspaper called The Toledo Evening 
Bee, began its mission. 

II ow it grew—this Bee we mean! Four columns to a page 
and four pages to the paper were too small, and on the 10th of 
June, the same year, it spread to five columns on each page. It 
started as a one-cent paper, but upon enlarging advanced the 
price to two cents, at which figure it has since remained. 

On the first anniversary of its publication the Bee again 
enlarged by adding another column to the paper. 

September 10, two inches in length were added to each 
column. 

December 22, 1877, another column was.' added to each 
page. 

April 3, 1878, the columns were again lengthened. 

May 10, 1870, the Bee increased its size to an eight-column 
folio. 

When the paper started it was printed upon a Taylor 








I daily [vlning bee | 






































































































cylinder press of limited capacity and was issued from a job 
office. As its business increased better facilities were de¬ 
manded. It outgrew the limits of the job room and on the 1st 
of January, 1879, it appeared printed upon a double cylinder 
Hoe press. Printers will be the best judges of the rapid 
growth of a newspaper which in less than three years de¬ 
manded such increased facilities. The growth of this journal 
has been the record of Toledo’s advancement, and that is one 
of the secrets of its success. 

The Bee was destined to be an aggressor in journalism, 
and on February 15, 1881, it absorbed the Daily and Weekly 
Times, a journal of considerable consequence. With this 
absorption it came into possession of a four-cylinder press, 
which, however, was too small to print four pages at a time, 
but which had a capacity of 5,000 papers an hour, and this 
helped the Bee considerably in-supplying the great and rapidly 
increasing demand for this bright evening daily. 

During the summer of 1885 the proprietors of the paper 
realized that still better facilities were required, and a mam¬ 
moth four-cylinder Iloe press was purchased and three extra 
rapid folding machines added to the mailing facilities. This 
relieved the pressure for a time, and the Bee cheered the 
homes and enlightened the people of nearly 200 towns and 
cities every night. 

In its work of improvement and progress it became desir¬ 
able to “take in out of the wet” another daily newspaper, 
and consequently on the 25tli of February, 188G, it absorbed 
the Daily and Weekly Post, which had nourished for two years. 

In its front rank, with no evening rival of consequence to 
divide business, the Bee buzzed along in line shape until 
September, 1886, when a change of proprietors took place, and 
the Bee dropped its non-party policy and became a straight¬ 
forward administration Democratic paper. Its success as such 
was flattering, and in April of the same year the directors be¬ 
came convinced that the paper had completely outgrown its 
big press, with type-revolving turtles and folders, which, 
though rapid in operation, were too slow to supply the demand 
of city and country. After full deliberation it was resolved to 
purchase a new web-perfecting printing press of the very best 
manufacture, put on a new dress and add stereotyping ma- 



THE CITY AND NEWS DEPARTMENT. 





















































































































chinerv to the outfit of the office. In accordance with this 
resolution the different kinds of presses were examined and 
choice was finally made of a Clause Perfecting Press, manu¬ 
factured in Chicago by Mr. John J. Clause. As this improve¬ 
ment involved an immense outlay of money it was determined 
to have the press and the outfit include everything of value to 
secure the quickness and perfection of work required on a 
daily newspaper. The usual size of the paper was selected 
for the new Bee, but the additional provisions were made in 
ordering the press that four sizes of papers could be printed, 
which features are something never before possessed by print¬ 
ing presses in Toledo. The press of which we speak will print 
a seven or eight-column folio and a seven or eight-column 
quarto. 

As at present arranged the Bee office has 14 different 
rooms or departments, which represent a busy hive of large 
proportions, and the employment of more than half a hundred 
skilled operatives. The improvements of the past summer 
necessitated changing the inside arrangements of the building, 
from basement to roof, and as now practically completed, we 
believe there is no more convenient or business-like or com¬ 
fortable daily newspaper office in the country. In the particu¬ 
lars mentioned there is nothing in Toledo to be compared with 
it. A description of the BEE-hive may not prove uninteresting, 
and is herewith given. 

The motor power of the printing office is furnished by a 15 
horse power boiler and a 12 horse power engine. 

The boiler room is 15x20 feet in size Natural gas, sup¬ 
plied by the Northwestern company, is the fuel for the boiler, 
as it is also the fuel for the entire establishment. 

The press room is a roomy place, well fitted for its work, 
and is a busy place at all times. The engine is located in the 
rear of this department, immediately in front of which is the 
wetting machine for dampening the paper used in printing the 
Bee. Now, this suggests that many readers may not under¬ 
stand what is required in the publication fora daily newspaper 
of the character of the Bee and a minute description will, there¬ 
fore be given, in their order, of all the machinery used in our 
business. Be it understood, then, that a Web perfecting print¬ 
ing press means that the paper is taken from a web or roll, and 



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THE COUNTING ROOM. 












































































































































































































that the entire process of printing and folding is perfected at 
one operation. The blank paper comes from the mill in large 
rolls, containing about 6,000 newspapers. Now, this blank 
paper cannot be printed satisfactorily in a dry condition, as the 
ink does not work well, and the folding is not done so perfectly, 
and the feeding is not so accurate. It is customary to wet the 
paper, and on a Web press this operation is accomplished with 
a separate machine called the wetter. The roll of paper is 
rapidly unrolled, and, passing under a spray of water, is then 
re-rolled upon a press spindle, after which it is ready for the 
press. It is customary to wet the rolls about 12 hours before 
using, so that the dampening process may be thoroughly 
equalized. 

In the Bee press room the great Clause press stands in 
front of the wetter, about 10 feet distant, conveniently located 
for the easy handling of the rolls. The chief interest, of course, 
in the press room is centered in this press, and very properly 
so, for we verdy believe \ve do not exaggerate at all when we 
say that the Bee has the best newspaper press in Ohio. It is 
an intricate appearing piece of machinery, and so it is, for it 
contains 7,000 separate parts, all mathematically and mechani¬ 
cally joined so as to accomplish the quickest and the best 
results. The roll of paper is placed directly beneath the press. 
The paper is fed upward through one set of plate and impres¬ 
sion cylinders where four pages are printed. From these the 
paper is automatically fed to the remaining two cylinders 
(shown in about the center of the cut) and the remaining four 
pages are there printed. From these cylinders the now com¬ 
pletely printed paper runs through the cutting cylinders at the 
extreme top of the machine. At this point tapes take up the 
paper and run it across to the folding machine on the right 
where it is accurately folded and delivered in boxes at the bot¬ 
tom of the press. Now, by a peculiar device, when a folio or 
four-page newspaper is being printed upon this press a double 
folder is brought into play, which delivers the folded papers 
alternately, and rapidly, in the boxes below. When a quarto, 
or an eight-page paper is to be printed, the inside, or pages 2, 
d, 6 and 7(all on one sheet) pass around the collecting cylinders 
just at the left of the folder. While this inside sheet is passing 
around the cylinder, pages 1, 4, 5 and 8 pass under it and the 



THE EDITOR’S ROOM. 




























































































two are then gathered together by grippers and guided upon 
tapes into the folder, when they pass down together and are 
delivered into one of the delivery boxes. Of course when a 
quarto paper is printed the delivery is only half as fast as when 
a folio is printed. The capacity of this wonderful, this mag¬ 
nificent, this astonishing press, is 24,000 four-page newspapers 
an hour! Just think of it—400 complete newspapers a minute! 
Stop a little and consider this remarkable speed. Dear reader, 
you have been long enough reading this present paragraph to 
enable this press to print and fold and deliver to the mailing 
clerk more than 1,000 newspapers! You can scarcely compre¬ 
hend this statement, can you? No person can who has not wit¬ 
nessed its operation. Minute after minute it reels off the paper 
at this wonderful speed. How can it do it, do you ask? A 
combination of reasons furnishes the answer: Because the 
movement of the press is all rotary; because the paper is fed 
from a roll and can thus keep pace with the speed of the press; 
because the press is constructed with mathematical skill and so 
adjusted as to present the least possible friction in its opera¬ 
tion. Supplied with these three requisites, and good firm paper 
being used, there is practically no limit to the speed of this 
elegant Web Perfecting Newspaper Press, with which the Bee 
office is equipped. Three persons only, are required to operate 
this press—a pressman, who exercises general supervision and 
watches its every movement; an assistant, who stands at the 
lever, and a third person to remove the papers when the delivery 
boxes are completely filled. 

The counting room and private office, the stock room and 
job department are located upon the first floor of the Bek build¬ 
ing. The office proper is a very large, airy, well lighted room 
21x25 feet in size. A handsome counter divides the room, and 
the desks and the counter, which are made of antique oak, 
manufactured by the Conant Bros. Furniture Co. of Toledo, ()., 
are surmounted with brass wickerwork of newly patented device 
which is durable and elegant. Behind this counter are three 
standing desks for transacting general business. In addition to 
the general book-keeper, the mailing clerk and the subscription 
canvasser, the advertising clerk and the stenographer and type¬ 
writer have desk room in this department. The counting room 
is decorated with handsome pictures, contributed by the enter- 





THE NEWS ROOM. 



































































































































prising and extensive advertisers of the country, who appreci¬ 
ate, we are proud to say, the great merit of the Bee as an ad¬ 
vertising medium. In the rear of the counting room, and con¬ 
nected directly therewith, is the private office of the company, 
a room 12x15 feet. Here the business manager has his desk 
and here most of the work is transacted which brings ducats to 
the exchequer, and enables the Bee to do its mission of good 
so successfully. 

The job department and the stock room are located directly 
in the rear of the private office. The stock room is ample for 
its requirements, is well lighted, free from dirt and dust, and 
convenient for handling the large quantities and great varieties 
of goods used in job printing. 

Five presses are kept running constantly, and frequently at 
night. 

The second story of the Bee building is devoted to the 
paper proper, and every day from seven in the morning to four 
in the afternoon the busy, bright and favorite Bee is produced 
in its entirety. This story is divided into five parts, the news 
room, the stereotype foundry, the telegraph and reporters’ 
room, the city department and the editor's room. 

The news room is a model of convenience. It is in the rear 
of the building, of easy access by means of a large front hall 
and stairway, and in size is 26x47 feet. The • type used is 
nonpareil, minion and brevier. The forms, or pages, of the 
Bee are imposed upon iron tables, just large enough to hold 
one full sized page of the paper. 

The stereotype foundry adjoins the news room, in front, and 
in many respects this is the most interesting department in the 
Bee office. The type never goes on the press, but each day, 
as the forms are made up, they are run into the foundry, where 
casts are made for the big lightning press down stairs. The 
first process of stereotyping is to make a matrix from which 
the plates can be cast. The type, locked up in a type-high 
chase, is placed upon a beating table where several thicknesses 
of stereotype paper, specially prepared for the purpose, is 
beaten into the face of the type with heavy brushes. This 
particular work having been accomplished the form and the 
moist paper matrix is placed under heavy pressure upon a steam 
table where it is allowed to remain from G to 10 minutes, until 



THE STEREOTYPE FOUNDRY 









































































































all of the moisture is expelled and the paper becomes as hard as 
a board. It is then removed from the type and this paper into 
which every letter, rule, and cut of the imposed page is in¬ 
dented to a uniform depth, becomes a matrix or pattern for cast¬ 
ing the impression plate. The matrix is next placed in the cast¬ 
ing box, the two sections of which are convex and concave re¬ 
spectively, and exactly a segment of the impression cylinders of 
the press. Into this casting box, upon the paper matrix the 
melted metal is poured. The reader, without knowing to the con¬ 
trary, would suppose that melted metal would consume the 
paper matrix, but this is not the case. As many as a dozen plates 
can, with care, betaken from one paper matrix. The stereotype 
metal used in the Bee foundry is the very best that can be ob¬ 
tained in the United States. Substantially, it is like type metal, 
which is composed of lead, tin, antimony and copper. The huge 
cauldron in the furnace of the foundry will hold more than a ton 
of metal, and for our regular use nearly 4,000 pounds are avail¬ 
able. The metal is melted with natural gas, and beneath the 
cauldron are burners supplied with No. 7 mixers. Right here is 
a place where the Bee is much pleased to attest to the great 
superiorit} T of gas as fuel over coal, coke or anj T other agency. The 
heat can be regulated to a nicety that secures the best, results, and 
with care, burning the metal cannot occur. Burning the metal ? we 
fancy we hear the reader exclaim. Yes, indeed, such a thing is possi¬ 
ble. Too much heat will destroy the life of the stereotype 
metal, for nothing is more sensitive than an alloy, which this metal 
is. While the several ingredients have an affinity for each other, 
extra heat resolves them into new relations, and the component 
parts refuse to again intermix without “doctoring” or manipula¬ 
tion in a skillful manner by experts in the business. Again, so 
sensitive is this alloy that when in a molten state a small particle 
of a foreign substance, as for instance a piece of zinc, thrust into 
it will instantly cause a destructive chemical action and the stereo¬ 
type metal becomes worthless. Well, while explaining the pecu¬ 
liarities of this metal, the plate which we left in the casting box 
has become cooled sufficiently to remove, and we shall take up the 
thread of the story and follow the stereotyper to the next stage of 
the business. The upper lid of the casting box is lifted, revealing 
a solid plate of metal three-fourths of an inch thick, resting upon 
the paper matrix. This is removed to the tail cutter, where the 




THE JOB ROOM. 























































































































































































rough end of the plate is sawed off. To perform this work a 
powerful saw running at the remarkable speed of 2,000 revolutions 
per minute is required. From the cutter the plate is placed upon 
the picking saddle where the high places in the open spaces of the 
plate are carefully removed with chisels, and the edges smoothed 
with a specially prepared plane. Then the plate goes to the trim¬ 
ming box where it is inserted face downward. A heavy knife is 
here propelled by machinery over the inner or concave surface of 
the plate and evened to the exact shape of the impression cylinder 
of the press. The plate is now ready for the swift running press 
and is sent down the elevator to the press room, where it is put in 
proper position upon the press. This operation of stereotyping, 
which to us is always new and interesting, must be repeated for 
each page of type, and on every publication day of the year. When 
the plates have served their purpose upon the press they are 
thrown into the furnace as required, re-melted and re-cast into new 
p ates Over and over the process is repeated and while the work 
is routine and similar and somewhat monotonous, it is all, and every 
time, new about the stereotype foundry as it is about every other 
department of a first-class printing office. Each day brings fresh 
news, new duties and pleasant work, and this is why the trade of 
printing is so fascinating that he who once engages in its masteries 
is never content at anything else. 

Just in front of the stereotype foundry is the reporter’s room 
and the telegraph operator’s table. The happenings of the whole 
world are clicked into the Bee oflice and taken direetly to the 
printer’s hands, so that very frequently an item of news trans¬ 
mitted from across the continent or from over the Atlantic is in 
type ready for plate-making within five minutes after its occur¬ 
rence! It hardly seein3 credible, but such is the degree of per¬ 
fection to which news gathering has attained, and the very best 
service in the whole country is none too good for the Bee, which 
buzzes for all. The reporters’ room is 17x18 feet, in size. It is am¬ 
ple in space for the accommodation of very bright young men in 
the business. 

Immediately in front of the reporters’ department and con¬ 
nected therewith by an open doorway is the apartment of the asso¬ 
ciate editor, of the city and telegraph editor, and the editress of 
the household, the farm and garden and of many sparkling things 
which the Bek so pleasantly furnishes from day to day. The work 





THE PRESS ROOM. 















































































































































of this room is quite extensive and to it great credit is due for the 
success of the paper. 

To the left of this department is the room of the editor in-chief. 
His duties are multiform, and from his hook the bulk of copy finds 
its way to the news room for the mechanical labor of the day. 
The work of news-gathering is very systematic in the Bee office. 
Each person has his own work to perform besides assisting others 
whenever desired so to do by the editor; hence, as a rule, little 
news of local or general importance “passes by on the other side.” 
It is caught on the wing and enterprisingly spread before thou¬ 
sands upon thousands of readers every evening. 

This, dear reader, is the description of the Bee office. Its 
multiplicity of work recurs each day, the labor begins early in the 
morning and ceases not until the patrons in the evening are sup¬ 
plied with papers, the accounts of the day checked, correspondence 
attended to, and things set in order for the next day, which soon 
becomes the present. 

The Weekly Bee is prepared with great care and very much 
of the matter contained therein, is furnished by writers and 
correspondents especially employed for that purpose. The mag¬ 
nificent press of which we have spoken in this article commences 
revolving for the Weekly about seven o’clock each Tuesday even¬ 
ing, and busy mailers work hours thereafter filling great mail 
sacks which Uncle Sam conveys to every State and Territory and 
nearly every township in the United States. The precious burden 
bears news and information to thousands upon thousands of 
readers, and so the merry round goes—a week begins while the press 
is printing, and new duties are always at hand. 




































ECONOMY OF THE KITCHEN. 


Perhaps there is no subject which so much oc¬ 
cupies the mind of mankind as the subject of “ money 
making.” As “a dollar saved is a dollar made,” a 
few remarks on the economy of cooking will certainly 
not be out of place at the beginning of this volume, 
especially when we consider the great amount that 
can be made or lost in the kitchen : as a large majority 
of all the money earned by the working-class of people 
passes through the kitchen. 

Many a hard working and economical man has a 
large part of his earnings wasted in the kitchen, while 
a worthless, shiftless fellow seems to get along nicely, 
because he has an economical wife who allows nothing 
to he wasted. 

Every one knows that a careless cook can waste as 
much as a man can earn, when it could just as well be 
saved. 

Almost any man can earn money, but few can save 
it. As a rule, only those who know how to save, ever 
become wealthy. 

Almost any woman who can cook at all, can cook 
well if she have plenty to do it with; but the real 
science and art of cooking, is to know how, and he 
able to do good cooking, get up a good meal, and nice 
dishes, with but little out of which to make it. In 
5 



6 


ECONOMY OF THE KITCHEN. 


fact, to be able to cook economically is the great end 
to be attained, or at least, the goal to be striven for, 
by all housekeepers. And in compiling this book we 
have striven to give receipts which will enable one to 
make the choicest dishes at the least expense; but in 
using any cook book, we would say to every house¬ 
keeper, that when you can reduce the cost of a dish, 
and still have it just as good and just as dainty as be¬ 
fore, it is certainly your duty to do so, and in a great 
many eases this can be done, and when you succeed, 
always make a note of it in vour cook book on a blank 

W w 

page, which you can insert between the leaves. 

A very great deal can be saved or lost in every 
household in the way the marketing is done, and al¬ 
though believing in the honesty of mankind generally, 
still we would advise every housekeeper to have a set 
of scales or balances in her kitchen or storeroom, and 
weigh, count or measure everything you buy, unless 
you or some of your family have seen it weighed when 
purchasing it. You will find it will pay you well. 
We would advise all who are beginning housekeeping, 
to do so on a cash basis, and those who are not begin¬ 
ners to adopt the cash system. If you cannot pay 
cash for an article, do not buy it. Do not leave your 
marketing to servants, but attend to it yourselves. 

Have a place for each of your household supplies, 
and keep everything in its place. Have tin canisters 
for your spices, tea, coffee, etc. Oatmeal, rice, cracked 
wheat and the like, are kept better in close covered 
glass jars, as they are liable to get wormy if loosely 
covered. Meal and flour keeps better in wooden re¬ 
ceptacles. Do not allow groceries to stand around in 
paper bags or packages. It is not economical to buy 
sugar and coffee in quantities of less than a dollar’s 


ECONOMY OF THE KITCHEN. 


7 


worth. Rice, beans, hominy, etc., it is better to buy 
in quantities. It is better not to buy corn meal in 
large quantities, as it is liable to sour, unless dried 
thoroughly before putting away. 

If you have a good, dry cellar, we would say, buy 
in the fall, enough vegetables to do through the win¬ 
ter, as it is much cheaper to do so; but care must be 
taken to keep the cellar well ventilated, as vegetables 
will sprout or decay if too warm. 

Those best bought in the fall are potatoes, beets, tur¬ 
nips, cabbages, parsnips, carrots, onions and squashes. 
The latter two should be kept very dry. Do not buy 
Irish potatoes or apples by the peck, always by the 
bushel, unless they are very high in price, or you have 
no room for them. Do not buy sweet potatoes or new 
Irish potatoes in large quantities, as they decay very 
easily. 

Green vegetables, such as radishes, lettuce, cucum¬ 
bers, etc., as nearly every housekeeper knows, should 
be bought each day as needed, and each article should 
be inspected as you buy, for marketmen will some¬ 
times sell hard peas and corn, and other vegetables 
which are withered, or are in other ways not good. 


KITCHEN UTENSILS. 


Below we give a list 
every housekeeper, if able 

Aprons, 6. 

Apple Corer. 

Brooms, 2. 

Broom, Whisk. 

Bread Box. 

Biscuit Cutter. 

Coal Tongs. 

Cake Pans, 2 sizes. 
Coffee Mill. 

Cake Turner. 

Cake Cutters, 2 sizes. 
Candlesticks. 

Dish Pan. 

Dust Pan. 

Double Kettle for cook¬ 
ing grains. 

Funnels. 

Grater. 

Glass Funnel. 

Hatchet. 

Jelly Cake Tins. 

Jelly Bags. 

8 


of kitchen utensils which 
should have.— 

Ash Bucket. 

Beefsteak Pounder. 

Bowls, 2. 

Bread Pans, 3. 

Baskets, 3. 

Clock. 

Coal Hod. 

Coffee Pot, Tin. 

Coffee Canister. 

Can Opener. 

Cork Screw. 

Chopping Knife. 

Dripping Pans. 

Dredging Boxes. 

Dippers, 2. 

Egg Boater, Cyclone. 

Flour Scoop. 

Griddle. 

Hunter Sifter. 

Hammer. 

Jelly Molds. 

Kitchen Chairs. 



KITCHEN UTENSILS. 


9 


Kettles, 3 Iron. 

Kettle, Tea. 

Lemon Squeezers. 
Lantern. 

Meat Cleaver. 

Muffin Rings, 1 doz. 
Match Box. 

Mouse Trap. 

Pot Cleaner. 

Patty Pans. 

Potato Masher. 

Pie Crimper. 

Pepper Box. 

Rolling Pin. 

Stove. 

Shovel. 

Slaw Cutter. 

Spice Box. 

Scrubbing Brush. 
Spoons, 2 Iron. 

Tea Canister. 

Tin Pails. 

Tin Pint. 

Wood Bowls. 

Waffle Iron. 

Wire Screens, assorted 
sizes. 


Kettles, Porcelain. 
Kitchen Tables. 

Ladles. 

Meat Saw. 

Meat Board. 

Milk Pans. 

Mustard Pot. 

Nutmeg Grater. 

Pie Board. 

Pudding Mold. 

Potato Sheer. 

Pie Pans, 4. 

Refrigerator. 

Rubber Window Cleaner. 
Salt Box. 

Steamer. 

Sugar Box. 

Stepl adder. 

Skillets. 

Spoons, 1 Wooden. 

Tin Cake Box. 

Tin Quart. 

Tubs, 2. 

Wire Toasters. 

Wash Keeler. 

Wooden Buckets. 


Besides the above articles, every housekeeper should be sup¬ 
plied with one or two Safety Odorless Kettles, one or two Safety 
Kettles for oil or gasoline stoves, and Odorless Skillets adver¬ 
tised in back of book. They prevent the scalding and burning 
of arms and hands, and the disagreeable odors of cooking from 
filling the whole house. 



CARE OF KITCHEN UTENSILS. 


The following directions for the care of kitchen 
furniture and cooking utensils, may prove useful to 
many: 

Sand or bath brick is excellent in cleaning wooden 
articles, floors, tables, and the like. 

If you use limestone water, an oyster shell in the 
tea kettle will receive the lime deposit. 

Boil in the coffee pot, occasionally, soap, water and 
washing soda. It should always be bright to insure 
good coffee. 

Pans made of sheet-iron are better to bake bread 
and cake in than those made of tin. 

If skillets are very greasy, a little sal soda in the water 
will neutralize the grease, and so make them much 
easier to wash. 

Bottles and cruets are cleaned nicely with sand 
and soap suds. 

Iron pots, stoneware jars and crocks, should have 
cold water, and a little soda placed in them, on the 
stove and allowed to boil, before using them. 

Never allow' the handles of knives to be placed in 
hot w r ater. 

A discolored brass kettle can be cleaned nicely by 
scouring it w ith a little vinegar and salt and washing 
it well afterwards with hot w T ater and soap. 

10 



CARE OF KITCHEN UTENSILS. 


11 


Scrape the dough from your rolling pin and wipe 
with a dry towel, rather than wash it. 

Steel or silver may tarnish in woolen cloths. A 
chamois skin or tissue paper is very much better. 

Don't put your tinware or iron vessels away damp, 
always dry them first. And scald out your wooden- 
ware often. 

Don’t use a brass kettle for cooking until it is 
thoroughly cleaned with salt and vinegar. 

Don’t allow coffee or tea to stand in tin. 

Don’t allow knives with wooden, horn or bone 
handles to lie in hot water, wash the blades in as hot 
water as you please, but keep it off the handles as 
much as possible. 

Don’t heat new iron vessels too quickly. Heat 
them gradually, and they are not so liable to crack. 




MEASURES and WEIGHTS. 


Below we give the weights and measures in ordin¬ 
ary use among housekeepers : 

2 teaspoonfuls equal 1 tablespoonful. 

2 tablespoonfuls equal 1 ounce. 

16 tablespoonfuls equal 1 cupful. 

2 cupfuls equal 1 pint. 

1 pint equals 1 pound. 

16 ounces equal 1 pound. 

4 gills equal 1 pint. 

2 pints equal 1 quart. 

4 quarts equal 1 gallon. 

An ordinary tumblerful equals 1 cupful. 

1 quart flour equals 1 pound. 

8 or 10 ordinary sized eggs equal 1 pound. 

1 tablespoonful salt equals 1 ounce. 

4 tablespoonfuls equal 1 wine glass. 

4 wine glasses equal 1 coffee cupful. 

The large black or red wine bottles supposed to 
hold a quart, only hold a pint and a half, and often less. 

One small cake (one-half ounce) compressed yeast is 
equal to one cup of liquid yeast, and will bake five to 
seven pounds (or quarts) of flour into as many loaves of 
bread. 


12 



ECONOMICAL HINTS FOR THE 

HOUSEHOLD. 


Have a certain time for doing everything, and do 
everything, if possible, at the time assigned for it. 

Have a certain place for everything, and keep 
everything in its proper place, and you will save many 
hours time, in the course of your life, in hunting for 
lost articles, saying nothing of the impatience and 
bad temper it often causes. 

If you have a lot with garden and fruit trees, do 
not throw away soap suds and ashes, but pour or 
sprinkle them around fruit trees, bushes, etc. 

All the mending about the house ought to be done 
once a week, if possible. 

It is not economy to put out sewing. If you can¬ 
not do it among your own family, hire a sewing wo¬ 
man to come to your house, and one of the family 
work with her. 

It is really not economy to have young and inex¬ 
perienced help at low wages, as they destroy, waste 
and break more than the difference you would have 
to pay for well trained servants, say nothing of the 
comfort and convenience. 

Don’t throw away bread that has become hard. It 
can be used for toasting, or can be dried in the oven 
and used to make stuffing or puddings. 

Don’t throw' anything away which might have 
served to nourish your family, or some family in 
poorer circumstances. 

13 



BREAD. 


As bread is called ‘‘ the staff of life ” and is really 
the most essential article of food on every table, we 
give it the first place in our book, and, considering 
the important position that bread occupies in every 
household, one would think every houskeeeper ought 
to know how to make good bread. Yet it is a sad 
fact that not one woman in ten does know how, and 
there are thousands of homes where nice, light, sweet, 
white, wholesome bread is unknown. There is no ex¬ 
cuse for this; all housekeepers can make good bread 
if they have good material, a good receipt, and use 
care in making bread. 

General Directions. 

Our first and most important direction is, always 
use the best brands of Hour, and sift it before using, 
(using Hunter’s Sifter). 

To make good bread the dough should be thoroughly 
kneaded : or, do not be afraid of kneading it too much 
the first time. 

Always set the bread in a place of warm and even 
temperature to rise. 

When the sponge is set over night in the summer 
time, if it is the least bit sour, which it is apt to be, a 
pinch of soda dissolved in hot water will remedy this. 

14 



BREAD. 


15 


Always allow your bread to rise as much as it will 
before molding into loaves, at which time it should 
not be kneaded very much. 

Ordinary sized loaves should baked about an hour. 

In baking the bread, the oven must not be too hot, 
but keep it of steady and even heat, and letting it 
gradually decrease toward the last. 

A little butter or lard rubbed over the tops of the 
loaves after baking, and placing a damp towel over 
them, will keep the crust from hardening too much. 

Use enough flour in kneading bread to keep it from 
sticking to the board, or to the hands, and no more; 
too much flour makes the bread too close. 

Always keep flour in a cool, dry place, and in a 
tightly closed receptacle. 

Do not buy much brown flour at a time. The 
coarser kind is best for graham bread, and the finer 
for gems and cakes. 

Good bread depends very largely on good yeast, 
and great pains should be taken to make yeast pro¬ 
perly, and to keep it after it is made. It must be 
kept in a cool place after it has risen. 

Your yeast jug must be kept carefully corked. 

Your jug should be thoroughly washed and scalded 
out each time new yeast is put into it. 

In most cities and many country towns, you can 
get fresh compressed yeast. When you can get this 
fresh, it is cheaper and better than to make your own. 
This yeast, when of a well-known brand, or made by 
reliable firms, is wholly free from any injurious sub¬ 
stance, and you can always make good bread with it 
if you follow the directions and have good flour. 

“Will say, for the benefit of the uninformed, that 
compressed yeast is made from pure extract of select grain, 
malted, and compressed into convenient shape, and is 
absolutely pure.” 


16 


BKKAD. 


Yeast. 

Put into one-half gallon of water, one-half cupful 
of hops; after it comes to the boil, strain out the 
hops and throw away. Now add eight medium sized 
potatoes, which have been grated or scraped fine, ar.d 
let come to the boil again, then add four tablespoon¬ 
fuls of salt and one-half cup of white sugar, and let 
cool until it is milk warm and add one-half pint of 
yeast or one cake of prepared yeast, let stand in a 
warm place six or eight hours, stirring often, and 
when it has thoroughly risen put it into a jug, cork 
tightly, and keep in a cool place. Always scald out 
jug before putting in new yeast. 

Dried Yeast or Yeast Cakes. 

Boil for fifteen or twenty minutes two cupfuls of 
hops (in making yeast, always see that your hops are 
good; in buying hops in stores, you frequently get 
hops that are old and have lost their strength) strain 
off the water from this into a vessel containing five 
cupfuls of sifted flour, mix this well and allow it to 
cool until it is milk warm, then add one cupful of 
good yeast and set in a warm place until it rises, when 
it should be stirred down and keep stirring it down as 
it rises, for a day or two, or until fermentation is over. 
Now mix in with it corn meal that has been sifted 

and dried, kneading it well until it is thick enough to 
roll out, when it can be cut into cakes or crumbled up. 

Spread out and dry thoroughly in the shade; keep in 
a dry place. 


fcREAD. 


17 


Yeast Bread. 

2 quarts of flour. 
i cupful of yeast. 

3 cups of water. 

i tablespoonful of lard. 

^ tablespoonful of sugar. 
i tablespoonful of salt. 

Sift out the flour into a bread pan, taking out a 
~up for kneading, add the salt, yeast, sugar and water, 
which must be about blood warm; beat well with a 
strong spoon ; when well mixed, sprinkle a little flour 
on the board, turn the dough out on this and knead 
for about a half hour, and put it back in the pan. 
Hold the lard long enough in the hand to make it 
very soft, and spread it over the top of the dough, 
cover it very closely and keep it in a warm place. In 
the morning shape it into loaves or rolls, let them rise 
well, and bake in a moderate oven of even temperature. 
Bread loaves will require from forty to sixty minutes, 
while rolls, but thirty. Take immediately out of the 
pan when done. 


Bread. 

5 quarts of flour. 

2 teaspoonfuls of salt. 

2 quarts lukewarm water. 

1 cup of yeast. 

Knead thoroughly, and leave in a warm place over 
night. In the morning make into five loaves and 
when light, bake one hour. 


18 


RRKAI). 


Hop Yeast Bread. 

Use two quarts of water for three loaves. Have the 
water almost scalding hot, then add two tablespoon- 
fuls of lard or butter and stir in the Hour, mix well, 
and add two-thirds cup of yeast, being careful that 
the sponge is not too hot when you put in the yeast. 
Let it rise, and knead well, first time, then let rise 
again and make into loaves, and bake three-quarters 
of an hour. (When you use compressed yeast one- 
half cake makes four loaves.) 

Salt-Rising Bread. 

For the emptyings use 
^ teaspoonful salt. 

teaspoonful ginger. 

-£ teaspoonful sugar. 

$ teaspoonful saleratus. 

1 pint warm water. 

Stir all into the water and add, gradually, as much 
coarse flour or meal as will make it thick enough for 
batter cakes, and set it to rise. When light, make a 
sponge of two quarts of warm water, or half water 
and half milk, to which add the emptyings and 
enough flour to thicken; set it to rise, and when it 
has risen, knead and put in pans, and when it rises 
again, bake. 

Salt-Rising Bread. 

Dissolve in two cups of hot water (contained in a 
two quart vessel) one teaspoon fill of salt; when this 
solution cools so that the finger can be placed in it, 


BREAD. 


19 


add two and one-half cups of flour, mix well and 
place the vessel in a kettle of water as warm as was 
used in mixing it. Keep this water at the same tem¬ 
perature by adding more hot water, until it is twice 
its original bulk. Stir it once while rising. To this, 
a sponge made of two pints of hot water, five pints of 
flour, and more if necessary to make a smooth dough. 
After mixing thoroughly, set in a warm place to 
rise; when it is sufficiently high, mold into loaves, 
place in buttered tins, keeping in as warm a place as 
possible to rise again. When light, bake in a moder¬ 
ate oven. 


Potato Bread. 

quarts of flour. 

1 large boiled potato. 

1 even teaspoonful salt. 

1 teacup of yeast. 

\ quart of lukewarm water. 

Sift the flour into a pan, and hollow a place in the 
center for the mashed potato water and salt. Stir in 
flour enough to make a smooth batter, add the yeast 
and the rest of the flour. Knead this dough, using 
barely enough flour to keep it from sticking; put it 
back in the bowl and let it rise over night, divide into 
four loaves in the morning, let them rise again, and 
bake. 

Brown Bread- 

1 cup of Indian meal. 

1 cup of rye meal. 

1 teaspoonful of salt. 

1 egg. 


20 


BREAD. 


2 cups of flour. 

1 cup of molasses. 

3 teacups of sour milk. 

1 teaspoonful of soda. 

Mix the dry ingredients together; dissolve the 
soda in a half cup of boiling water ; now mix this and 
the milk with the molasses, stir all well together and 
pour on the other mixed ingredients; beat the egg 
and add it. Mix all well, and pour into a pan holding 
two quarts. Allow it to steam four hours, and bake 
half an hour to dry it. 

Graham Bread. 

2 cups of water, or milk. 

2 cups of flour. 

2 large cupfuls of graham flour. 

i cupful of yeast. 

i cupful of sugar. 

1 teaspoonful of salt. 

Sift the flour into a deep bowl; have the milk or 
water lukewarm, and add the yeast. Add this gradu¬ 
ally to the flour and beat well until smooth. Set it 
in a medium cool place to rise over night. In the 
morning mix in the sugar, salt, and then the graham 
flour, a little at a time. When thoroughly beaten, 
pour it into pans, let it rise an hour, and bake an hour. 

Indian Bread. 

1£ pints of sweet milk. 

i pint of sour milk. 

1A pints of Indian meal. 

i pint of flour. 


BREAD. 


21 


cupful of molasses. 

1 teaspoonful of baking powder. 

1 teaspoonful of salt. 

This is to be steamed for three hours. 

Currant Bread. 

Warm a pint and a half of sweet milk and mix it 
with three pints of Hour, add half a cupful of yeast, 
and set it in a warm place to rise. When it has risen 
enough, add one pound of raisins and two pounds of 
currants, and make into loaves; grease baking tins 
well, and put the dough in. When it has risen one 
half an hour, bake in a moderate oven. 

Boston Brown Bread. 

1 quart of rye flour. 

2 quarts of Indian meal. 

1 pint of wheat flour. 

teacupful of molasses. 

1 gill of potato yeast. 

Use warm water enough to mix these ingredients 
into as stiff a dough as can be stirred with a spoon. 
Let it rise over night, and then bake it in deep pans, 
five or six hours. 

Apple Bread. 

Peel, core, and stew into a juicy pulp, one pound 
of juicy apples; mix it with two pints of sifted flour, 
then put in it the same amount of yeast as for com¬ 
mon bread, and as much water as will make a fine, 
smooth dough, let it rise in a warm place for twelve 
hours, then make into a long narrow loaf and bake 
in a quick oven. 


22 


BREAD. 


French Bread. 

1 pint of milk. 

4 tablespoonfulg of melted butter. 

2 tablespoonfuls of yeast. 

A little salt. 

2 eggs. 

Beat together; then mix with this, two quarts of 
flour. Handle as little as possible. When this dough 
has risen, make into rolls, and bake on tins, in a 
quick oven. 


Rye Bread. 

In making rye bread, use same proportion of 
yeast as for wheat bread, and wet your flour with 
blood warm water. If you want to make four or five 
loaves, put in a tablespoonful of salt, and to make 
crust tender, two tablespoonfuls melted butter. Do 
not knead as stiff as wheat bread, or it will make it 
hard when baked. When it has risen put it into pans 
and let stand a quarter of an hour before baking. 

Steamed Brown Bread. 

1 pint of sour milk. 

$ teaspoonful of soda. 

1 cup of New Orleans molasses. 

1 cup of corn meal. 

2 cups of graham flour. 

A little salt. 

Steam four hours, and brown lightly in the oven. 


BISCUITS. 


23 


Light Graham Bread. 

1 pint of good light yeast sponge. 

1 quart of warm water. 

1 cup of sugar. 

Salt. 

Stir very slow, and let rise; mold into loaves, 
rise again, and bake slowly. 


BISCUITS. 


General Directions. 

In making biscuits with baking powder keep the 
dough as moist or as soft as possible. 

Care must bo taken to not roll your dough too 
thin. About three-quarters of an inch is the nicest 
thickness. 

To make good biscuits, always bake in a hot oven, 
watching carefully to keep from burning. 

Light biscuits should not bake over a half hour, 
and in a moderate oven. 

In using baking powder, use about three teaspoon¬ 
fuls to a quart of flour, and mix or sift thoroughly 
with the flour; then wet up, or moisten with water or 
sweet milk, the latter is preferable. 




24 


BISCUITS. 


Baking Powder. 

Bicarbonate of soda, 9 parts. 

Cream tartar, 4 parts. 

Tartaric acid, four parts. 

Wheat Hour, ten parts. 

Each article should he thoroughly dried before 
mixing, then sift, and keep in close canisters or bottles. 

Baking Powder. 

Bicarbonate of soda, four parts. 

Cream tartar, eight parts. 

Properly dry, and thoroughly mix them. Keep in 
well corked bottles to prevent dampness, which neu¬ 
tralizes the acids. 

Biscuits. 

1 quart of flour. 

3 teaspoonfuls of baking powder. 

1 teaspoonful of salt. 

Moisten with sweet milk to a soft dough, mix but 
very lightly; roll out, about three-quarters of an inch 
thick, and cut into small biscuits, bake quickly in a 
hot oven. 

Biscuits. 

Mix two cups of flour with one-half cup of butter, 
and then make it into a smooth dough bv adding one- 
half pint of warm milk sweetened with half a clip of 
white sugar; dissolve some salt of tartar in half a 
teacupful of cold water, and add to the mixture. Roll 
it out, and cut into small biscuits, and bake immedi¬ 
ately in a quick oven. 


BISCUITS. 


25 


Light Biscuits. 

Take a piece of bread dough that will make about 
as many biscuits as you wish, lay it out rather flat, in 
a bowl; break into it two eggs, then half a cup of 
sugar, a half a cup of butter; mix this thoroughly 
with enough flour to keep it from sticking to the 
hands and board. Knead it well for about fifteen or 
twenty minutes, make into small biscuits, place in a 
greased pan, and let them rise until about even with 
the top of the pan, then bake in a quick oven for 
about half an hour. 

Light Rolls. 

Prepare the dough in the same way, as for the bis¬ 
cuits, only, use but a quarter of a cup of butter. 
When it is kneaded well, roll out small pieces with a 
rolling-pin, and spread each piece with a little butter, 
then fold them over into rolls, place in a pan to rise, 
and when even with the pan, put in the oven, and 
bake about half an hour. 

Fig Biscuits. 

Wash and scald one pound of figs; then mix in 
enough graham flour to make a stiff dough; cut into 
biscuits, and bake in a quick oven. 

Ginger Biscuits. 

Beat into a cream, one-half cup of butter and 
half a cup of sugar. Then add gradually one cup of 
flour, and, lastly, three well beaten eggs. When 


20 


BISCUITS. 


thoroughly mixed, drop on buttered paper, a sufficient 
distance from each other to allow them to spread, and 
bake a light brown, in a slow oven. Flavor these 
with ginger while mixing them. 

Almond Biscuits. 

Beat the whites of four eggs to a froth, chop five 
ounces of beef suet, and half an ounce of almonds 
separately. Mix with the yolks of the four eggs, six 
ounces of powdered loaf sugar; beat well and pour 
into the almond mixture; shake in two ounces and a 
half of flour, and add lemon to taste. Bake in 
small tins. 


Rusks. 

Beat together four eggs, and two cups of sugar, 
then add three-quarters of a cup of yeast, two cups of 
milk, and flour enough to make a smooth dough. 
Place this in a warm place to rise over night. In the 
morning knead again, make into biscuits and let them 
rise again before baking. Glaze the top with sugar 
and cream, or the white of an egg. Bake twenty 
minutes or half an hour in a moderate oven. 

Sweet Potato Pone. 

To two cupfuls of grated sweet potato add a cup 
and a half of sugar, two tablespoonfuls of butter, one 
cup of milk, three tablespoonfuls of ginger, a little 
salt, and the grated peel of a sweet orange. Beat all 
well together, and bake in a shallow pan, in a mo¬ 
derate oven. 


BISCUITS. 


27 


Souffle Biscuits. 

Rub half a cup of butter into two cups of flour, 
add a little salt, and milk enough to make a dough. 
Knead it; roll it very thin, and cut into biscuits; 
place on buttered tins, and bake a light brown. 

M uffins. 

Into two cups of milk, mix four cups of flour and 
two tablespoonfuls of melted butter, add a teaspoon¬ 
ful of salt, two well beaten eggs, half a teacupful of 
yeast. Set in a warm place to rise, and when light, 
bake in mufiin rings, or on a griddle. 

M uffins. 


2 eggs. 

1 spoonful of butter. 

2 spoonfuls of sugar. 

Beat until light, add one cup of sweet milk, two 
teaspoonfuls of baking powder, flour to stiffen; drop 
in pans. Bake twenty minutes in a quick oven. 

Graham Gems. 

1 egg. 

1 spoonful of butter. 

2 spoonfuls of sugar. 

1 cup of sour milk. 

of a spoonful of soda. 

A little salt. 

Thicken with graham flour. 


28 


BISCUIT8. 


Ham Toast. 

Mix with some grated ham, the yolk of an egg and 
a little pepper. Fry in hot butter and serve on toast. 

Coffee Rolls. 

Mix about three teaspoonfuls of butter and a quar¬ 
ter of a pound of sugar, with about two pounds of 
bread dough, then work into it thoroughly, a half 
pound of dried currants dredged with sugar and flour. 
Roll into long rolls, dip them into butter melted ; after 
allowing them to rise about fifteen or twenty minutes, 
bake about fifteen minutes, or until a light brown. 

Minnesota Rolls. 

Put a teaspoonful of lard into a quart of flour, 
make a well in the middle of the flour, put in half a 
cup of baker's yeast, two teaspoonfuls of sugar, a cup 
of cold boiled milk. Do not stir, but let it stand over 
night. In the morning knead well, and after dinner, 
knead again, cut into biscuits, place in pans, rise until 
tea time, when they are to be baked quickly. 

Cracknels. 

To two cups of rich milk add two ounces of but¬ 
ter and a spoonful of yeast; make it warm, and mix 
flour enough to make a light dough. Roll thin and 
cut into long pieces three inches wide, prick well with 
a fork, and bake in a slow oven. 


BISCUITS. 


29 


English Crumpets. 

Two pints of warm milk, a teaspoonful of salt, 
flour enough to make a batter not very stifl*. When 
light add half a cup of melted butter. Let it stand 
twenty minutes, and bake in muffin rings or cups. 

Baking Powder Biscuits- 

Sift well together, one quart of flour, four teaspoon¬ 
fuls of baking powder, and a little salt; add a tea¬ 
spoonful of butter, and water enough to make a soft 
dough. 

Tea Rusks. 

3 cups of flour. 

1 cup of milk. 

f cup of sugar. 

2 generous tablespoonfuls melted butter. 

2 eggs. 

3 teaspoonfuls of baking powder. 

Bake in a quick oven. 

Home Cake. 


2 eggs. 

3 cups of buttermilk. 
i cup of lard. 

£ cup of sugar. 

1 cup of flour. 

1 teaspoonful of saleratus. 
£ teaspoonful of salt. 

3 cups of Indian meal. 


30 


BISCUITS. 


Sally Lunn. 

Mix thoroughly together, 

4 cups of Hour. 

2 cups of sweet milk. 

2 eggs, well beaten. 

2 tablespoonfuls of butter. 

1 tablespoonful of sugar. 

1 cupful of yeast. 

Lastly, ^ teaspoonful of soda. 

Let it rise thoroughly, and bake. 

Spoon Biscuit. 

4 cups of butter milk. 

$ teaspoonful of salt. 

2 tablespoonfuls of melted butter. 

1 teaspoonful of soda. 

Flour enough to make a stiff batter. 
Bake in hot gem pans in a quick oven. 

Long Rolls. 


Mix together, 

3 cups of sweet milk. 

1 cup of butter. 

1 cup of yeast. 

Flour enough to make a stiff dough. 

Let it rise over night. In the morning, add two 
well beaten eggs; knead very thoroughly, and let it 
rise again, and then roll into long rolls, between the 
hands, place in pans to rise until light, and bake 
quickly. 


BISCUITS. 


31 


Common Rolls. 

Take a piece of dough about the size of a loaf of 
bread, add to it one egg, two tablespoonfuls of brown 
sugar, three-quarters of a cup of butter, and about 
half a cup of flour ; a little soda may be added if it be 
a little sour. Mold well, and let it rise before making 
into biscuits; let them rise again, and then bake a 
nice brown in a moderately hot oven. 

Egg Rolls. 

1 pint of sweet milk. 

2 eggs. 

i teaspoonful of salt. 

H pints of flour. 

To be baked in gem pans. 

Crackers. 

% 

Mix well and beat thoroughly, 

The white of an egg. 

1 tablespoonful of melted butter. 

1 teaspoonful of soda. 

1 teaspoonful of cream tartar dissolved 

in a cup of sweet milk. 

Roll very thin, and bake in a slow oven. 

Cream Crackers. 

Mix into a smooth, stiff dough, 

2 pints of flour. 

£ cup of sugar. 


32 


BISCUITS. 


\ teaspoonful of salt. 

1 teaspoonful of baking powder. 

\ cup of butter. 

4 eggs, well beaten. 

Knead well, and let them stand for a quarter of an 
hour covered with a damp cloth. Then roll them out 
very thin, and drop them in a kettle of boiling water, 
and when they will rise to the top, take them out and 
place in cold water; after this, put them in greased 
pans, and bake fifteen or twenty minutes in a hot 
oven. 


MEATS. 


33 


MEATS. 


General Directions. 

In roasting meat, have oven hot, roast quick, and 
baste often, by dipping the juice out of the pan over 
the meat. 

Do not parboil meat to be roasted, as it dries up 
the juices and spoils the flavor. 

In roasting meat, twenty minutes to the pound is 
the average time allowed, which will vary according 
to thickness of the roast. 

A pan or vessel of water placed in an oven with 
roasting meat, will prevent scorching and keep the 
meat tender. 

In boiling meat, keep the vessel covered. It has 
been suggested that a pod of red pepper put in the 
water of boiling meat, will keep the odor from tilling 
the house. 

In boiling salt meats and meats for soup, put on in 
cold w r ater. For fresh meat not intended for soup, 
and to be served as boiled meat, put on in boiling 
water, as this hardens the fibres and retains the 
juices. 

In boiling meat, use enough water to cover the 
meat, and if for soup, more can be added as it boils 
away. Skim frequently. 



34 


BEEF*. 


Always serve boiled meat immediately after it is 
done. 

No meat should be salted until nearly done. 

A half teaspoonful of soda added to the water in 
cooking tough meat will make it tender. 

Beefsteaks, if inclined to be tough, should be 
pounded with a meat pounder before frying or broil¬ 
ing, as it makes them more tender; tough round 
steaks can be made very nice by chopping them all 
over with a chopping knife. 

Always broil meat over clear red coals, free from 
smoke. 

If you wish to deaden the blue flame from coals 
when broiling, sprinkle salt over it. 

Meats which have been frozen should be thawed 
out in cold water, a little while before using. 


BEEF. 


Roasting Beef. 

Wipe the meat with a wet towel and place it in a 
pan with a cupful of water poured over it. When it 
has roasted about one hour, turn it over with a large 
fork, to allow the under side to brown the same as the 
top. When it is nearly done, sprinkle with pepper 
and salt. It should be frequently basted while roast¬ 
ing. If potatoes are to be roasted, place them in the 
pan with the meat, after the meat has been cooking 
for one hour, allowing two hours time for roasting a 
ten pound roast. A smaller roast requires less time, 
in proportion. 




BEEF. 


35 


Gravy for Roast Meat. 

A splendid gravy is made by smoothing into a 
nice paste, two tablespoonfuls of flour with water. 
Place the pan in which the meat lias been roasted on 
the stove, and stir into the dripping the smoothed 
flour, and let it brown a little; then pour in enough 
boiling water, stirring all the time, to make the gravy 
as thick as desired. If there is too much fat, after a 
pork roast, take some of it out, as it will not mix 
nicely with the water. 

To Boil Corned Beef. 

After having washed well a piece of corned beef, 
place it in the pot; if it is found to be very salty, 
cover it with cold water, and if not, with boiling water. 
It must be frequently skimmed while boiling, allowing 
twenty minutes, at least, for every pound of meat. 
Served usually with mustard, or some kind of sauce. 

To Cook Corned Beef. 

4 

Remove any bones that may be in a piece of corned 
beef, and after washing it well, roll it up with the 
hands and press it as tightly as possible and wrap it 
with twine. Place it on to boil, and when done, serve 
cold with sauce or mustard. 

Roast Beefsteak. 

Pound, pepper and salt well, a round of steak. 
Make a dressing of bread crumbs and spread over the 
top of the steak, then roll it up and tie with a string. 
Place in a pan and roast it. 

A rib roast can be rolled and roasted in same man¬ 
ner, by having the butcher remove the bones. 


36 


BEEP. 


Roast Beef Heart. 

Take a nice, fresh beef’s heart, and after washing it 
thoroughly, stuff it with a dressing made of stale 
bread crumbs. Bake for an hour and a half, and when 
done, serve with a rich gravy. 

To Stew Beef. 

A beef stew is usually made from the neck, shoulders 
or flanks. Take two or three pounds of beef, cut all 
into small pieces; select the portions with fat on, and 
put into a stew pan and stew for a few minutes and 
add one small onion, one-half of a carrot, and the 
same of a turnip, and three or four potatoes, all cut 
into small pieces. Fry these together a few minutes; 
now put in the lean parts of the meat, which has been 
well seasoned with salt and pepper, and fry all until it 
begins to brown; now add boiling water enough to 
cover all, put on the lid and let come to the boil, skim, 
and set on the back part of the stove where it will 
just simmer, for two hours or longer. Add potatoes, 
as many as you wish, cut in small pieces, and about 
a half cup of smooth flour and water paste or thicken¬ 
ing. Season to taste, let stew a few minutes longer 
and add your dumplings, boil a little while longer to 
cook the dumplings, and serve. 

Baked Beefsteak. 

If it is not very fat, put some lumps of butter in 
a pan that has a little water in it to keep the steak 
from sticking. Season with pepper and salt, bake 
twenty-five minutes. If you wish it well done bake 
longer. 




BEEF. 


37 


To Boil a Smoked Tongue. 

A smoked or corned tongue should always be 
soaked twenty-four hours before boiling. Boil three 
to four hours; the time will vary according to the 
size of the tongue. Remove the skin as soon as taken 
from the pot. 

Stuffed Corned Beef. 

Take nine or ten pounds of well corned beef and 
make several deep cuts in it. Make a stuffing of 
soaked bread squeezed dry, a little butter; season 
with salt, cloves and pepper, fill it into these cuts, 
then tie it up in a cloth dipped in vinegar, and boil 
two and a half or three hours. 

Beef Loaf. 

Mix and mold into a loaf, 

3 cupfuls of lean beefsteak, chopped fine. 

2 eggs. 

1 cup of rolled crackers. 

Season highly with pepper and salt. Spread small 
pieces of butter on top, and bake with care. 

Bologna Sausage. 

Mix well together and lot boil twelve hours, 

5 pounds of beef, finely chopped. 

If pounds of pork, finely chopped. 

2 teaspoonfuls of powdered cloves. 

1 teaspoonful of powdered mace. 

If ounces of ground black pepper. 

Salt to the taste. 


38 


BEEF. 


Stuff this mixture into muslin haps eight to twelve 
inches long, and three inches in diameter, lay them in 
a ham pickle four or five days, and then smoke them 
six or seven. Ilang up in a dark place. 

Scalloped Beef. 

Mix well together and season to the taste, 

1 cup of cold beef, cut fine. 

Enough gravy to moisten well. 

i cup of mashed potatoes. 

^ teaspoonful of made mustard. 

Put this into a well greased, deep baking dish. 
Now take 

1 cup mashed potatoes. 

2 teaspoonfuls of butter. 

1 cup of milk. 

1 egg. 

Beat your egg well in a No. 2 Size Cyclone Egg 
Beater. Mash your potatoes, milk and butter together 
and add to the egg. beat all together well and spread 
over the meat in the dish. Bake until it is a nice 
brown in a quick oven. 

Beef Loaf. 

Mix well, and pack tightly in a small bread pan, 
well greased, 

4 cupfuls of lean beef, chopped fine 

i cupful of salt pork, chopped One 

1 teacupful of rolled crackers 

2 well beaten eggs. 

1 teaspoonful of salt. 

1 teaspoonful of pepper. 

Sage to fiavor it. 


BEEF. 


39 


Sprinkle crumbs over the top, and bake two and a 
half hours. Baste while baking with a half teaspoon- 
ful of butter dissolved in a half cup of hot water. To 
be served in slices when cold. 

Hash. 

Take nice lean pieces of cold meat that have been 
left, and chop very fine, season with salt, pepper, and 
a tablespoonful of butter. If agreeable, add also a 
few minced potatoes; place it on to cook with enough 
water to keep it from sticking to the skillet; more 
water may be used if desired very moist. Let it cook 
for fifteen or twenty minutes, and when done, pour it 
into a dish that has some nicely buttered pieces of 
toast laid in the bottom. It may be served without 
the toast. 

Fried Liver. 

Cut the liver in thin slices. Dip them into flour, 
season with salt and pepper; fry in hot lard with a 
small piece of breakfast bacon added. Fry brown, 
quick, on both sides, then add a little hot water, and 
cover closely. Set upon the back part of the stove 
and cook slowly until done, being careful to keep it 
from cooking hard. Serve with a nice gravy poured 
over it. 

Beefsteak Pie. 

Take some nice pieees of steak, pound them a 
little, and season with a half teaspoonful of pepper 
and a teaspoonful of salt, to a steak weighing two 
pounds. Put bits of butter the size of a nutmeg over 
the whole surface and dredge with a tablespoonful of 


40 BEEF. 

flour, roll it up, cut into pieces two inches long, make 
a rich pie paste and place around the sides and the 
bottom of a deep tin pan; put in the pieces of steak, 
nearly fill the pan with water, add a large tablespoon¬ 
ful of butter, cut small, dredge in a teaspoonful of 
flour, add a little pepper and salt, roll a top crust 
about half an inch thick, cut a slit in the center to let 
out the steam, pinch the top and side crust together 
all around the edge. Bake one hour in a quick oven. 

To Fry Liver. 

Cut thin, season well, roll in flour and fry in good 
butter or fryings until a nice brown. Make a nice, 
white gravy of flour and milk and pour over it. 

Beef Cakes. 

Chop fine, some rare beef with a few slices of bacon 
and season with pepper, salt, and a little onion. Mix 
these up well, and form into small cakes; to be fried 
a light brown. Serve with a gravy made with soup 
stock, thickened with flour. 

Corned Beef. 

Mix together thoroughly, four quarts of coarse salt, 
the same amount of sugar and four ounces of salt¬ 
petre, pulverized. This is a receipt for one hundred 
pounds of meat, and is spread between the layers o> 
meat. 

Fresh Meat Without Ice. 

Submerge any fresh meat in sour milk, changing 
the milk whenever it becomes mouldy, will keep it 
perfectly fresh for weeks. It must be well washed, be¬ 
fore cooking it, in cold water. 


VEAL. 


41 


VEAL. 


Stewed Breast of Veal. 

After removing the bone, fill up the hollow left 
with a stuffing of bread crumbs, same as you would 
for any stuffed meat dish ; after stitching into shape or 
pinning together with skewers, place in the pot with 
several slices of fat salt pork around the veal, and 
enough hot water to about half cover the veal, cover 
the pot with a very tightly fitting lid to keep in all 
the steam. Let it come to the boil, and then set on 
the back part of the stove and let simmer for two 
hours, turning it once during the time. Serve with 
the pork laid nicely around the veal on the same dish. 
Thicken the gravy with flour or browned flour, pour¬ 
ing part over the roast, and the balance serve in a 
gravy boat. 


Stewed Veal Chops. 

Rinse the chops in cold water and rub them over 
with a seasoning of salt and pepper, put them in a 
stew pan with nearly enough water to cover them, set 
them over the fire and let them boil gently until they 
are tender, then skim it clear; add to a quarter of a 
pound of butter, five medium sized potatoes, cut 
small, dredge in a teaspoonful of flour, and set it over 
a fire. Let it brown nicely without burning, stir it 
occasionally, add it then to the boiling stew. 



42 


VEAL. 


Veal Minced with Potatoes. 

Chop some cold veal very fine, put with it an equal 
quantity of chopped potatoes; season with pepper 
and salt to taste; add to it veal gravy, or hot water to 
moisten it, and a good bit of butter, dredge plenty 
of Hour over it, stir well together, and put it in a 
stew pan, over a moderate fire, cover it closely for half 
an hour, stirring it occasionally. When it is 
thoroughly heated it is done. 

Veal Croquettes. 

Make into balls and fry: 

2 pounds of cold boiled veal, chopped fine. 

2 eggs. 

2 teaspoonfuls of butter. 

1 cup of cream. 

1 cupful grated brown bread. 

Juice of a lemon. 

Season to taste. 


Veal Loaf. 

Mince very fine three pounds of lean, raw veal and 
one and a half pounds of fresh pork; season with 
salt and pepper; add to it a teacupful of rolled 
cracker crumbs, moisten with two well beaten eggs, 
two tablespoonfuls of melted butter, and two table¬ 
spoonfuls of sweet cream. Mix thoroughly together, 
make into a long loaf, sprinkle cracker crumbs over 
the top, and place in the oven with a little hot water 
in the pan. Dissolve a teaspoonful of butter in a 
little hot water, baste it frequently with this. It will 
require two hours to bake. To be sliced when cold. 


VEAL. 


43 


Broiled Veal. 

\ 

Season with pepper and salt, dip in melted butter, 
and place on broiler or gridiron over live coals. Turn 
it over several times and baste with melted butter 
when done. 


Veal Sweetbreads. 

Wash them in warm water and put them in a stew 
pan, with a little salt and pepper, and pour boiling 
water over to cover them; let them boil for five 
minutes, then take them up and wipe dry, dip them 
in rolled cracker, egg batter, or wheat fiour, and fry 
them in hot lard or beef drippings. 

Fried Veal. 

The veal is to be cut in small pieces and dipped in 
well beaten egg, then roll it in fine bread or cracker 
crumbs; season with salt and pepper, and fry in hot 
lard until brown on both sides. 

Veal Sausages. 

Take equal quantities of veal and fat salt pork, 
chop small, and season with pepper and finely chopped 
herbs, if desired. Mix the seasoning well together 
with the meat, tie it in a cloth, and hang it in a cool, 
dry place. When wanted for use, flour your hands, 
make the preparation in small cakes, and fry in a 
little hot lard. 


44 


PORK. 


Calves' Brains. 

Wash them in salt water, then boil them tender, 
and take them in a dish, put pepper and butter over 
them, and serve. 


Calf's Head. 

Boil a calf’s head, after cleaning it, until tender, 
then split it, and reserve the best half. Cut the meat 
from the other in pieces an inch and a half square; 
put in bits of butter the size of a hazel nut all over 
the best half, sprinkle pepper over, and dredge with 
flour until it looks white, then set it on a dripping 
pan, put in a cup of water and set in a hot oven to 
bake until done. 


PORK. 


Care should be taken in selecting both fresh and 
cured hog meat. Hog meat of any kind should never 
be eaten raw; always cook it thoroughly and you 
need not fear trichina?. In selecting hams, try them 
by putting a knife under the bone. If it comes out 
clean and smells sweet it is good; if it comes out 
smeared and smells badly, it is not good. 




PORK. 


45 


Boiled Ham. 

To boil a ham requires three to five hours, accord¬ 
ing to size ; a small one should boil gently, or simmer, 
two hours, and boil an hour and a half; a larger one 
should simmer three hours, and boil two. Some cooks 
steep them over night, and then boil as above. When 
boiled enough, remove the skin, and rub over it the 
yolk of an egg, sprinkle over it bread crumbs and 
rolled crackers, and bake until it is a nice light 
brown. 


Stewed Pork. 

Take the back bones, or trimmings after cutting up 
hogs; cut into suitable pieces about three pounds, 
put into a pot with about a pint and a half of cold 
water, and boil about an hour, add six or eight pota¬ 
toes cut into small pieces, season to taste (add an 
onion or two and herbs if you like them; most 
people prefer the stew without them). Cook three- 
quarters of an hour, and serve in a deep dish. 


Ham and Eggs. 

Before frying your ham, cut in slices about the 
size of an egg when fried. When fried, keep warm, 
on plate, on back part of stove, until you fry your 
eggs in same skillet, taking care not to break the 
yolks of the eggs, as they look much nicer. Serve 
one egg on each piece of ham. 


46 


PORK. 


Deviled Ham. 

Press solid, finely chopped, lean boiled ham, well 
seasoned with black and red pepper, and mustard. 
This should be served in very thin slices. 

To Freshen Ham Before Frying 

Slice your ham, place in the skillet and pour boil¬ 
ing water over it, let simmer a few minutes, then pour 
off the water and fry. 

Ham Hash with Toast. 

Chop fine, in a mincing bowl, cooked ham, fried or 
boiled. Put in skillet with two well beaten eggs, one 
or two teaspoonfuls of butter, two cupfuls of the 
hashed ham, salt and pepper to the taste, and when 
the eggs are cooked spread it on hot buttered toast 
and serve in that manner. 

Ham and Egg Balls. 

2 eggs. 

£ cup of rolled crackers, or bread crumbs. 

1 cup of cooked ham, chopped fine. 

Beat the eggs well, and mix all together, season to 
taste. Make into balls and fry. 

A Pickle for Ham or Beef. 

Scald together, 

pounds of coarse salt. 

1 ounce of salts of tartar. 

2 ounces of saltpetre. 

1 quart of molasses. 

Enough water to cover the meat. 

Keep it well skimmed, and when cool, pour it over 
the meat. This receipt is for fifty pounds of meat. 


PORK. 


47 


To Sweeten Salt Pork. 

Salt pork may be sweetened by cutting as many 
slices as are needed, and placing them in sweet milk 
enough to thoroughly cover, and let it stand over night. 
In the morning it must be thoroughly washed in cold 
water, that not a particle of milk is left to color the 
water. 


To Preserve Sausage. 

A nice way to preserve sausage, and have them 
good and sweet all summer, is to cut them in thin 
slices or cakes, and fry them until well done. Pack 
them closely in jars, and cover with melted lard one 
inch thick. They must be kept in a cool place. 

Leaf Lard. 

Procure leaf lard from the butcher, try it out your¬ 
self, thus better lard is obtained, and the assurance of 
perfectly fresh lard. 


MUTTON. 


Mutton is always the nicest in the fall of the year. 
From the first of August until the last of December; 
and it is better for steaks or roasting, when hung in a 
cool dry place in the air and kept as long as it will 
keep without spoiling. By sprinkling or rubbing pep- 




48 


MUTTON*. 


per over it, you can keep the flies from it, care must be 
taken with and looked over every day or so ; the bloody 
neck parts should be cut away and any parts that be¬ 
gin to taint. 

Good mutton is close grained and firm. The lean 
part should be a bright red, and the fat part white and 
firm. 

The meat of a wether is better than that of a ewe. 

For broiling or stewing mutton will not be such a 
fine color if kept long. 

Roast Mutton. 

Place a nice breast of mutton in a dripping pan, 
which has been half filled with warm water, slightly 
salted. Bake in a moderate oven, fifteen minutes to 
every pound of meat, Baste frequently, with the drip¬ 
pings in the pan. About ten minutes before serving, 
baste very wet with the gravey, and sprinkle over the 
top about a cup and a half of bread crumbs, and let it 
remain long enough to brown the crumbs a nice brown. 
Serve with gravy made from the drippings. 

A Boiled Leg of Mutton. 

Prepare it the same as for roasting, by taking off all 
skin, and skewer it well, and entirely immerse in boil¬ 
ing water, and salt when nearly done. Serve with 
caper sauce and gravy made from its own broth. It 
must be boiled over a slow fire, the time being propor¬ 
tionate to the size of the piece of meat. It generally 
requires about two hours and a half to a piece weigh¬ 
ing ten pounds. 


MUTTON. 


49 


Stewed Lamb, Mutton, or Veal. 

Either of the above can be stewed in the same w T ay 
as our receipt for Stewed Beef, except that, where the 
meat is too lean to fry by itself, as is likely to be with 
veal, enough fat will have to be supplied with either a 
slice or two of pork or a spoonful of butter. If too 
much fat with the mutton or lamb, as is generally the 
case, part of it can be left out. 

Fried Mutton Chops. 

Beat until quite light, three eggs, and season with 
pepper and salt. Dip the chops in this, then sprinkle 
very thickly with bread crumbs, and fry them in hot 
butter. Serve with a gravy, made by pouring a little 
water and flour into the egg that remains after dipping 
the chops. 

Mutton Cutlets. 

Dip the cutlets in beaten egg, roll them nicely in 
bread crumbs, and cook them ten minutes in-a skillet 
in hot butter. To be served with a plain gravy. 

Mock Venison. 

Let a hind quarter of mutton, that has quite a 
little fat on it, hang several days in a cool place. 

To every four pounds of meat, take a half a cup of 
brown sugar, and rub.it thoroughly over the meat, and 
pour over it a half cup of wine, and the same of vin¬ 
egar ; let it remain in this for four or five days, turning 
every day. Then wash in cold water, wipe dry with a 
cloth, and roast it as you would a roast. 


MUTTON. 


Mutton Currie. 

Take off all the fat parts from a loin of mutton, and 
fry them in hot butter with some sliced onions, allow¬ 
ing the onions to become nearly done, before placing 
in the meat; add to every pound of meat two tea¬ 
spoonfuls of curry powder, a scant teaspoonful of salt, 
and fry them slowly; when a nice brown, pour in a 
teacupful of boiling water, cover closely, and let sim¬ 
mer for one hour, and when done, serve with boiled 
rice. 

Spiced Lamb. 

Boil a leg of mutton of about six pounds for two 
hours. While boiling, add tw’o teaspoonfuls of whole 
cloves, and two small sticks of cinnamon. Slice cold, 
and serve w’ith sw’eet pickled peaches, quinces or pears. 

Hash from Sheep Harslet. 

After washing the liver, heart, and light of a sheep, 
in cold water, boil until very tender, in water to cover 
them thoroughly, with a little salt in it; skim off any 
scum that arises, and w’hen they are done, hash quite 
fine, add a half cup of butter, dredge w T ith browned 
flour, season with pepper and salt and stew gently for 
about three quarters of an hour. 


POULTRY AND GAME. 


51 


POULTRY and GAME. 


General Directions. 

In cooking poultry, and game especially, the latter 
always, be sure it is well done. 

In selecting poultry; when the breast bone will 
bend easily when pressed with the thumb, or the wings 
spring readily and the skin under the wings breaks 
you can feel pretty sure it is young and tender. 

When buying turkeys, look at the legs. If they are 
rough and reddish, the bird is old; if smooth and 
black, it is young. 

Poultry is best killed the day before using. If pos¬ 
sible, avoid feeding them twenty-four hours before kill¬ 
ing. 

All fowl, excepting chickens, should be picked with¬ 
out scalding. 

If a fowl is old, very little soda or vinegar added 
to the water it is boiled in, will make it tender. 

A pan of water placed in the oven with roasting 
fowl, will keep them from scorching. 

Wild game first fried in butter before boiling, will 
greatly improve the flavor. 



52 


POULTRY AND GAME. 


Roasted Turkey. 

Stuff a nicely cleansed turkey with dressing, made 
of two pints of bread crumbs, one cup of butter, and 
moistened with water ; to this add one pint or more of 
oysters, one egg, and salt and pepper to taste. Mix 
this well before using. Huh butter over the outside of 
the turkey, place in the dripping pan, with a little 
water and baste frequently while cooking. 

Roast Turkey. 

Make the dressing of finely crumpled bread, two cups 
of butter, salt, pepper, and two onions chopped fine, 
stuff it, sprinkle it with salt, pepper and flour. Baste 
quite often. The giblets are to be boiled and chop¬ 
ped fine for the gravy. 

Deviled Turkey. 

Take the first and second joint of a roast turkey 
and cut deep gashes in them, and into these put a 
little mixed mustard, a little salt and cayenne pepper. 
Lay on a broiler until heated through, then place on a 
very hot dish, and spread with butter. 

To Roast Chickens or Fowls. 

First clean your fowls, nicely. Then stulf the 
bodies and crops with a force meat or stuffing; put 
in oven and wait about an hour, basting frequently 
with butter, melted. Place the giblets on in boiling 
water, and when cooked tender, chop them fine, add 
together with a little browned flour to the drippings in 
the pan, and thin it with the water the giblets were 
cooked in. 


POULTRY AND GAME. 


53 


Fricaseed Turkey. 

After cleansing the pieces of a small young turkey, 
stew over a gentle fire, with enough water to cover it, 
taking off the scum as it arises. After it is cooked 
tender, season with salt and pepper to suit the taste. 

Mix together in a smooth paste, a tablespoonful of 
flour and one cup of good butter, and stir very gradu¬ 
ally into the broth. Chop fine a small hunch of pars¬ 
ley, add this to the stew, which will improve the 
flavor; let it cook twenty minutes after the parsley 
has been added. 

Boiled Chicken and Tongue. 

Clean and dress two nice young chickens and place 
them on to boil; also, a tongue, cooked nice and ten¬ 
der ; when they are done, place the tongue, which 
must he trimmed and glazed, in the center of a platter 
with a chicken on either side, and garnish with brocoli. 
Pour over all, but the tongue, white sauce (see sauces). 
To he served hot. 

Fowl Croquettes. 

Make into a batter : 

\ cup of milk. 

cup of flour. 

1 well beaten egg. 

Add to this, and mix well, the white meat only of 
any fowl, which must be pounded smooth in a mortar, 
and seasoned with salt, pepper and a piece of butter 
the size of a hickory nut. Make this mixture into 
little balls the size of a hen’s egg and fry in butter. 


54 


POULTRY AND GAME. 


Smothered Chicken. 

Prepare the chicken as you would for boiling it 
whole, and place, with a little water, into a dripping 
pan, after seasoning it with butter, pepper and salt. 
Put thin slices of tomato over it, dredge with flour, 
cover it very closely to keep in the steam, and place 
in the oven to cook until tender. When done, remove 
the cover, to let brown nicely. Make a nice gravy 
from the drippings, to serve with them. 

Pressed Chicken. 

Boil the chicken till very tender, and when done, 
take out the bones, pick the meat into small pieces, 
and season it with salt, pepper and butter, and then 
put it into a basin and press firmly with a w T eight. 
Boil down the water it was cooked in until it jellies, 
and mix with the chicken. 

Fried Chicken. 

Prepare the chicken the same as to boil, and 
dredge it with pepper, salt and flour. Put equal 
quantities of butter and lard in a hot frying pan, 
then put in the chicken and keep closely covered 
until brown on both sides. Be sure the pan is per¬ 
fectly hot before putting in the chicken. 

Roast Small Birds. 

Wash them in one water and season with salt and 
pepper; take very thin slices of salt pork, and fasten 
them around each bird. Place them in a shallow 
pan, and bake twelve minutes. 


POULTRY AND GAME. 


65 


Stewed Chicken and Dumplings. 

Cut a chicken into pieces suitable for serving, 
wash it, and put it into a deep stew pan, add three 
pints of water. Put on to boil, in another sauce pan, 
three slices of carrot, three of turnip, and one large 
onion, cook slowly for half an hour, then take up the 
vegetables in a strainer and place it in the stew pan 
with the chicken and dip some of the water into it. 
Mash the vegetables with the back of a spoon and rub 
as much as possible through the strainer. Now skim 
two spoonfuls of chicken fat and put it into the pan 
in which the vegetables were cooked. When boiling 
hot, add three tablespoonfuls of Hour, stir it in with 
the chicken, and simmer until tender. Season well 
with pepper, salt and butter. The stew must not boil 
hard, but only simmer about two hours. Ten minutes 
before serving, put it on the front of the stove and 
put in the dumplings and cook them ten minutes. 

Broiled Chicken. 

Clean nicely, split open the backs, salt and pepper 
them, and broil a nice brown. Pour over them sweet 
melted butter. A sauce made of oysters, tomatoes, or 
green peas, may be eaten with them. 

Roast Goose or Duck. 

Cut six onions very fine and season them highly 
with pepper, salt, and a little sage. Put this into the 
fowl, sprinkle salt and pepper over it, baste frequently, 
and be sure and dish it before the breast falls. Bake 
a goose two hours and a duck one. 


56 


POULTRY AND GAME. 


Fried Fowl. 

Beat up the yolks of two eggs with butter, cut cold 
fowl into pieces, and dip them into the eggs and but¬ 
ter, and then into bread crumbs, and fry them in 
butter. 


Stewed Fowl. 

Take an old chicken and boil it until tender, then 
add half a cup of rice and a little salt. Take out the 
fowl, arrange the rice around it, then pour over it a 
rich cream sauce. 

Stewed Duck. 

Place a fat, large duck into a stew pan with some 
mint, cut fine, salt, pepper, and a little onion, shred 
fine; add a quart of green peas, a piece of butter, and 
a little flour. Boil until the duck is tender and serve 
in one dish. 

Pigeons and Macaroni. 

Stew the pigeons, either cut or whole, in a gravy 
seasoned with salt and a very little catsup. When 
half done, put in some macaroni and let it stew until 
tender. 

Roasted Venison. 

Put over a haunch of venison a sheet of paper, 
then a paste of flour and water, over this another 
sheet of paper, and tie it on securely. If it is a large 
piece it will take three or four hours to roast. Re¬ 
move the papers before sending to the table, and serve 
it with gra' r y and sweet sauce. 


POULTRY AND GAME. 


57 


Minced Venison. 

Take some cold venison, chop it finely and season 
with pepper and salt, pour in some gravy, sufficient 
to make them stick when made into balls, dip the 
balls in a flour and egg batter, roll them in bread or 
cracker crumbs and broil them. They are to be 
served with a brown sauce. (See sauces.) 

Stewed Venison. 

Cut cold venison into slices and stew in its own 
gravy. Dredge some flour over it, and add some but¬ 
ter, catsup and red currant jelly. Serve with fried 
pieces of bread over it. 

Larded Grouse. 

Clean and wash the grouse. Lard the legs and 
breast, run a small skewer through tail and into the 
legs, and tie firmly with twine or cord; season with 
salt, rub the breast with soft butter, dredge with flour, 
and put into a quick oven. When done, put on a 
dish spread with bread sauce, sprinkle fried bread 
over both sauce and grouse and garnish with parsley. 

To Stew Wild Ducks. 

After the fowls are nicely dressed, rub them inside 
with a little salt, pepper and ground cloves; put a 
couple of onions with a lum}) of butter in the body 
of each, place them in a pan with butter under and 
over them, and with vinegar and water, add pepper, 
salt, lemon peel and a bunch of sweet herbs; cover 
closely, stew until done, when they are served hot with 
a garnish of lemon sliced and raspings of fried bread. 


58 


POULTRY AND GAME. 


Roasted Teal. 

Select nice, plump, fat teal and roast them in a 
quick oven for ten or fifteen minutes, basting them 
frequently with melted butter. Serve with orange 
sauce and garnish with parsley. 

Roasted Pheasants or Partridges. 

They are to be roasted the same as a turkey. Serve 
with a brown gravy and bread sauce. 

Stewed Rabbit. 

Skin and prepare properly a nice fat rabbit; cut 
in pieces, stew it in milk thickened with a little wheat 
and rice flour, season with salt, and serve with mashed 
potatoes. 

Roasted Rabbit. 

After it is skinned and cleaned, soak it in water 
with a little salt in it for an hour or so, stuff it with a 
dressing and then sew it up; baste with milk until 
half done, then with melted butter. It shouid be 
roasted in a moderate oven. Serve with gravy and 
currant jelly sauce, or cranberries. 

Ragout of Rabbit, 

One rabbit, two onions, a quarter of a pound of 
bacon, butter the size of an egg, a tablespoonful of 
flour, half a lemon, and seasoning to taste. Roast 
from thirty to thirty-five minutes. 


FISH. 


59 


FISH. 


General Directions. 

Fish, in the first place, must be perfectly fresh to 
be eatable. 

A fresh fish is firm and stiff, has full eves and 

f V 

red gills. 

Be careful of fresh mackerel, it spoils quicker than 
almost any other. 

Most fish should be cooked the same day as bought. 
Fresh shad, haddock and whiting, by some are con¬ 
sidered better after being salted over night. 

If there is danger of fresh water fish tasting muddy 
or earthy, which is sometimes the case, soak in strong 
salt water a short time before using. 

Clean your fish carefully before dressing, seeing to 
it that all the scales are taken off and every particle 
of the insides taken out and the back bone scraped; 
but do not wash too much, as it will take off some¬ 
what from the flavor of many kinds of fish. 

Fish should he carefully cooked as they are not 
good if cooked either too much or too little, and they 
should be eaten at once after being cooked, as they are 
not good after standing. 



60 


Fisn. 


In frying fish, it should be placed in hot lard, and 
as soon as browned on one side, turn it over and brown 
on the other, then set it on the back part of the stove, 
cover closely, and let it cook slowly. By cooking it in 
this manner it retains its sweetness better. 

If a fish kettle is not used to boil fish in, it must 
be carefully tied up in thin swiss or cheese cloth to 
preserve the shape. 

Never use butter, but plenty of lard in frying fish. 

To garnish fish, use parsley, lettuce, sliced beet, 
lemon or hard boiled eggs. 

To fry fresh Fish. 

The fish should be cut into pieces of suitable size, 
and dip them in a well beaten egg and roll it in corn 
meal or flour and fry it quickly in hot lard until a nice 
brown, when done nicely on both sides, cover it tightly 
and set on the back of the stove to let it cook through. 
Eat while hot. 


To fry fresh Fish. 

Cook the fish in two cups of sweet cream until the 
cream turns to oil, add another haif cupful of cream. 
All fish should be served while hot. 

Baked Fish. 

Let the fish stand in salt water three hours after 
cleaning it, then take it out and rub it well inside with 
pepper. Make a dressing with bread crumbs, butter 
the size of a walnut, a small onion chopped fine, sea¬ 
son to suit the taste. Now stuff the fish with this and 
wrap with twine or sew up. Put it in a pan with 


FISH. 


61 


enough watsr to cover the bottom of it; dredge the 
fish with flour and a small bit of butter, and bake in a 
moderate oven for one hour. 

Baked Fish. 

After cleaning and washing, w T ipe dry, rub over 
with salt, lay in a dripping pan with the size of a wal¬ 
nut of butter, a little flour and water, and bake a half 
hour. Serve while hot. 

Baked Fish. 

Salt the fish for two hours after cleaning it, and 
then wash it well. 

Fill the fish with a dressing made of bread crumbs, 
a teaspoonful of butter, salt and pepper to taste, and a 
little summer savory, and sew it lip or wrap with twine. 
Place it in the pan with a little water, and lay pieces of 
pickled pork or breakfast bacon over it. Bake one 
hour to one hour and a half. 

Baked White Fish. 

Dress the fish in the usual manner and wash and 
wipe it and salt well. Fill the fish with a dressing 
made of bread crumbs, moistened with a little milk and 
a teaspoonful of butter, salt and pepper sufficient, and 
dredge with corn meal. Place it in a pan with a little 
water, basting it frequently while baking, with this 
water. Bake slowly for one hour, and when done, 
garnish with parsley or lettuce. 


G2 


FIS1I. 


Boiled Fish. 

Tie up in a cloth a nice fresh fish that has first 
been washed well and wiped. Place in a kettle of 
boiling water with a little salt thrown in, and let it 
boil, not too hard, for a half or three-quarters of an 
hour. Make a gravy by mixing well together, half a 
dozen hard boiled eggs, a quarter of a cup of butter, 
half a teaspoonful of mustard, the fish-eggs, and 
milk enough to make as much gravy as is desired. 
Boil it for five or ten minutes, and pour over the fish 
when removed from the cloth and placed on the dish 
it is to be served on. 

Potted fresh Fish. 

After the fish has laid in salt water six hours, take 
it out, and to every six pounds of fish, take: 

£ cupful of salt, 
f cupful of black pepper. 
i cupful of cinnamon. 

{ cupful of allspice. 

1 teaspoonful of cloves. 

Cut the fish in pieces, and put into a half gallon 
stone baking jar, first a layer of fish, then the spices, 
flour, and then spread a thin layer of butter on, and 
continue so until the dish is full. Fill the jar with 
equal parts of vinegar and water, cover with tightly fit¬ 
ting lid, so the steam cannot escape; bake five hours, 
remove from the oven, and when it is cold, it is to 
be cut in slices and served. This is a tea dish. 


FISII. 


63 


Fried Frogs. 

►Skin the hind legs only, and let them cook five 
minutes in salt water. Cool by throwing them into 
cold water, and drain. Fry in hot lard and garnish 
with parsley. 

Fried Eels. 

Skin them and cut off' the head and tail; then let 
them remain in boiling water for five minutes, then 
pour the water off, dip in corn meal or cracker crumbs, 
and fry a light brown in hot lard. Season with pepper 
and salt. 

Fried Smelts. 

Wash them, dry with a cloth and cut off their fins. 
Mix together, tw T o eggs, well beaten, and a teaspoonful 
of melted butter; salt the smelts, dip in this prepared 
egg, roll them in cracker crumbs and fry in hot lard 
until they are a nice brown. 

Canned Salmon. 

Take the fish from the can, in as large pieces as 
possible, place on a platter, slice a lemon over it, and 
place parsley or lettuce leaves around the edge of the 
dish. This makes it quite pretty. 

Scalloped Lobster. 

Take the meat out of one large lobster and pound 
it in a mortar, season with a little cayenne pepper and 
salt and moisten with a spoonful or more of melted 


64 


FISH. 


butter. Split the empty shells of the tails and bodies 
and fill each of them with pounded lobster, cover 
them with grated bread, and put them into the oven. 
Bake twenty minutes. 

Cold Dressed Crab. 

Take the meat from the shells, and mix it with a 
little salad oil, vinegar, salt, white pepper and cayenne; 
then put the mixture in a large shell and serve. 

Crabs. 

Boil them a half an hour or more in salt water, 
when done, dry them, take out the blue veins and the 
lady finger ; send to the table cold, with melted butter 
poured over. 

Sardine Sandwiches. 

1 box sardines, chopped fine. 

3 eggs, boiled and chopped fine.* 

Season the eggs with salt, pepper, mustard, and 
horseradish, grated. Mix all together and spread 
between slices of buttered bread or biscuits, same as 
meat or other sandwiches. 

Fish Chowder. 

Cut two or three slices of salt pork into dice, and 
place them in the chowder kettle. Chit half a dozen 
pared potatoes in half, and chop a small onion fine; 
put the potatoes and only part of the onion into the 
kettle; cut the fish into convenient pieces, and lay 
over the potatoes, sprinkle over it the rest of the 
^nion, season with salt and pepper and add just 


FISH. 


65 


enough water to come to the top of the fish; then 
pour over the whole one quart of tomatoes, and let it 
cook about half an hour, then add two quarts of 
milk, and let it boil up again. Season with tomato 
catsup and more pepper and salt if required. 


To Cook Clams. 


Chop the clams very fine, season with pepper and 
salt, put a layer of fine cracker crumbs in the bottom 
of a pudding dish, then a layer of clams, and so on. 
The crumbs should be moistened with milk. A little 
dash of curry powder improves this dish quite a 
little. 


Clam Chowder. 


Cook one-half pound of salt pork, chopped fine, 
for a short time, and add to it 

6 thin sliced potatoes. 

6 thin sliced onions. 

The juice of 2 dozen clams. 

Let this cook two and one-half hours, when the 
clams, chopped fine, are added. Add also two quarts 
of milk fifteen minutes before serving. 

Fried Oysters. 

Drain large-sized oysters from the liquor and dip 
them in a well beaten egg, roll in bread or cracker 
crumbs, and fry a light brown in hot lard or butter. 


66 


FISH. 


Scalloped Oysters. 

Place a layer of cracker crumbs in the bottom of a 
baking dish, and over them a layer of drained oysters 
and season with pepper, salt and butter. Then another 
layer of oysters and crackers, and so on until the dish 
is full. Pour over the whole a cup of sweet milk, and 
bake three quarters of an hour. 

Cream Oysters. 

Put one quart of cream and fifty shell oysters on to 
boil, in seperate kettlss, the oysters in their own liquor. 
When sufficiently cooked, take out the oysters and 
pour the liquor into the cream. Season to taste, and 
thicken with cracker crumbs, then add the oysters and 
serve hot. 


Oyster Pie. 

Season the oysters with butter, pepper and salt, and 
thicken the liquor with a little flour. Place in a pud¬ 
ding dish, and cover over the top with a layer of light 
buscuit dough. Bake thirty or forty minutes. 

Oyster Pie. 

Place in a deep pudding dish or stew pan, one quart 
of oysters, including the liquor, one cup of milk, but¬ 
ter, the size of an egg, one half teaspoonful of salt, 
one half teaspoonful of pepper, and cover it with a 
crust made of eight cups of flour, one tablespoonful 
of lard, one teaspoonful of baking powder, salt suffici¬ 
ent, and milk enough to make the dough. Let it bake 
fifteen to twenty minutes in a quick oven. 


FISH. 


67 


Pickled Oysters. 

One quart of drained oysters. Add to the liquor 
one cup of vinegar and one cup of water, let it boil, 
and skim off the top while boiling. One teaspoonful 
of white pepper, half a teaspoonful of allspice, one tea¬ 
spoonful of salt, a small stick of cinnamon. Let spices 
boil with liquor, and when cool, pour over the oysters. 

Cod Fish. 

Put in to soak over night, and then it will be soft 
to pick to pieces, with a fork, leave out all the bones. 
Put it on to boil in tepid water, and when it comes to 
a boil, pour off this water and put on boiling water 
from the tea kettle. When it is cooked, stir in a thick¬ 
ening made of cream and Hour. 

Cod Fish Toast. 

Prepare the codfish the same as the preceding one, 
and put it over nicely buttered toast. 

Cod Fish Balls. 

Put the codfish, that have been soaked, on to cook 
in cold water, and when it comes to a boil, take it out, 
pick from the bones and chop very fine. Then mix it 
thoroughly with smoothly mashed potatoes and season 
with pepper and butter, and moisten a little, with 
cream, and make into balls. Fry a light brown on 
both sides, in a skillet with hot lard. 


68 


FISH. 


Mackerel. 

When the mackerel has soaked over night, put in a 
pan and pour on boiling water enough to cover. Let 
it stand a couple of minutes, then drain them off and 
put them in the pan with a few lumps of butter, pour 
on a half teacupful of sweet cream, and a little pep¬ 
per ; set in the oven and let it bake a little until brown. 

To Cook Salt Mackerel. 

Soak the mackerel in cold water until quite fresh. 
Wrap them in a cloth and let them steam or boil for 
twenty-five minutes. At the end of this time remove 
it to a hot platter, garnish with hard boiled eggs, cut 
it in four pieces, pour a little cream seasoned with 
pepper, over the mackerel. 


RELISHES. 


6£ 


RELISHES. 


Cranberry Sauce. 

After washing and picking, cook in a porcelain 

kettle with just enough cold water to cover them ; add 

one-half teaspoonful of soda, and let them cook until 

they burst, then add one pound of white sugar to 

every pint of berries and let them boil slowly an hour 

and a half. Before adding the sugar, skim of any 

scum that mav rise. 

•/ 

Fried Apples. 

Have frying pan very hot, and put in beef drippings 
or butter ; quarter the apples, core them without peel¬ 
ing, and lay them in the pan, skin side down, strew a 
little sugar over them and brown thoroughly. 

Cucumbers. 

Let them lie in cold water, an hour or so, before 
using; peel, commencing at the small end and going 
toward the stem, slice them very thin and let them 
stand in salt water a little while, then drain them, 
pour on vinegar, and sprinkle with pepper and salt. 



70 


RELISHES. 


Celery. 

Break the stems apart and cut off the green part, 
wash it well and place it in a celery glass, with water 
and a little salt. 


Radishes. 

Cut the tops off the small red ones within an inch 
of the radish, and a little of the root end. Scrape 
them gently, to remove the skin, let them lie in water 
until wanted for the table. Cut large ones in two 
pieces lengthwise. 

Horse-radish. 

Grate it, pour vinegar over it, put it in a glass, and 
keep it closely covered. 

Horse-radish for Winter. 

In the fall, mix the quantity you want in these 
proportions: 

1 cupful of grated horseradish. 

2 tablespoonfuls of white sugar. 

i teaspoonful of salt. 

H pints of vinegar. 

Bottle and seal; keep in cool, dry place, and from 
freezing. 

Dutch Cheese. 

Take a gallon of clabbered milk and heat it a little. 
The whey and clabber will separate; then put the 
clabber in a cloth, hang it up to drain dry ; season it 
with salt, pepper, a little butter, and some rich cream. 


RELISHES. 


71 


Smear Kase. 

Smear Kase is the same as Dutch Cheese, only it 
is mixed softer with cream and butter. 

Lettuce. 

Let the leaves, after they are nicely washed, lie in 
water until ready for the table, when you place them 
in a dish and pour over them a sauce made as follows, 
boil for live minutes : 

£ cup of vinegar. 

2 tablespoonfuls of sugar. 

1 tablespoonful of mustard. 

A little salt and pepper. 

When cold, pour it over the lettuce; then slice 
over the top a hard boiled egg. 

Rhubarb. 

Wash the stocks, cutting off the tops, and the 
root pieces about half an inch; put them on to cook 
in a porcelain kettle, with a very little water, and let 
them cook until tender. When done, add enough 
sugar to make quite sweet. 


72 


8ALADB. 


SALADS. 


General Directions. 

Many persons dislike Salad Oil; when such is the 
case, melted butter can be used just the same. 

A dislike for salad oil frequently arises from not 
using the best quality. 

Alway use the best Olive or Salad Oil. 

Always make salads as shortly before serving as 
possible, as they are better. It is not well to allow 
them to stand over night. 

If fresh Lobster cannot be obtained for salads, the 
canned lobster may be used : which should, (like all 
canned meats, fruits, or vegetables) be opened two or 
three hours before being used. 

Lobster salad should not be eaten after it has stood 
long with the dressing over it. It is unhealthy'. 

It improves the appearance of a dish of salad very 
much by garnishing the dish with small tender 
celery leaves, lettuce, parsley or hard boiled eggs 
cut in rings. Celery cut into long thin strips 
placed in the bottom of a dish in the form of a nest, 
also makes a nice garnish for salads. 

If you cannot obtain fresh celery, Celery Salt, 
(which can be found in grocery stores) or powdered 
Celery Sped may be used as a flavoring. 



SALADS. 


73 


Chicken Salad. 

Rub together very fine the yolks of one dozen very 
hard boiled eggs, and add to them a quarter of a cup 
of sugar, butter the size of an egg, one cup of vinegar, 
and two teaspoonfuls of mustard. Now chop quite 
fine a boiled chicken, a medium sized cabbage, four 
bunches of celery, and the whites of the eggs chopped 
with them. Mix these two mixtures thoroughly to¬ 
gether. 

Chicken Salad. 

Mince all the white meat of a boiled fowl, without 
the skin and put in the dish. 

For the dressing, rub the yolks of two hard boiled 
eggs, to a smooth paste with a dessertspoonful of salad 
oil or melted butter. Add to it two teaspoonfuls of 
made mustard, and a small teaspoonful of sugar and 
put to it, gradually stirring into it a large cup of strong 
vinegar. 

Ham Salad. 

Boil until it creams up nicely, a dressing made of: 

£ cup of vinegar, 

The yolks of three well beaten eggs, 

1 teaspoonful of sugar, 

1 teaspoonful of pepper, 

1 teaspoonful of mustard, 

2 teaspoonfuls of salt, 

2 teaspoonfuls of melted butter. 

When it is cold, pour it over the boiled ham, chop¬ 
ped fine, a few white, tender leaves lettuce, well chop¬ 
ped and mixed together. 


74 


SALADS. 


Salmon Salad. 

One pound salmon, canned. Pour over it a dressing 
made as follows: 

\ cup cider vinegar, 

1 tablespoonful melted butter, 

1 teaspoonful mustard, 

1 tablespoonful sugar, 

3 eggs. 

\ teaspoonful salt. 

Cook all until it creams up nicely, when it gets 
cool add a half cup milk or cream. Garnish with 
tender leaves of lettuce. 

Lettuce Salad. 

Four heads tender lettuce, chopped moderately fine, 
the yolks of three hard boiled eggs, rubbed fine. Sea¬ 
son highly with salt, pepper and mustard. Heat to¬ 
gether and add one cup vinegar, one tablespoonful 
butter. Mix all together and garnish with the whites 
of the eggs cut in rings. 

Lobster Salad. 

Boil together, keeping constantly stirred, a half 
pint of vinegar, two well beaten eggs, a teaspoonful of 
mustard, half the amount of each of black and cayenne 
pepper, a pinch of salt, and a tablespoonful of melted 
butter. When it has thickened and is cool, pour over 
the lobster prepared as follows : 

Press out the juice as much as possible, from a can 


SALADS. 


75 


of lobsters, chop it medium fine, and spread over it, 
the yolks of five hard boiled eggs. Then chop the 
whites fine, and spread them over around this. 

Potato Salad. 

Peel and slice, some cold boiled potatoes, and one 
onion. Mix them together and place on a salad dish, 
and pour over it, three teaspoonfuls of vinegar, three 
tablespoonfuls of salt, and a quarter of a spoonful of 
pepper, mixed well together. Serve the salad with 
parsley or lettuce chopped. 

Celery Salad. 

Cut four bunches of celery into small pieces, rub a 
hard boiled egg into a fine powder, and add one half 
teaspoonful of salt, half a teaspoonful of mustard and 
one tablespoonful of melted butter. Beat up 
a raw egg to a froth, and stir in, then add last a half 
cup of vinegar. Mix this all well with the vinegar, 
and serve. Don’t allow this to stand any before serv¬ 
ing, as the vinegar is liable to spoil the celery. 


Onion Salad. 

Add lukewarm water enough to a pint of bread 
crumbs, that have been made brittle in the oven, two 
finely chopped onions, the whites of two hard boiled 
eggs ; then add two tablespoonfuls of melted butter or 
salad oil, half a cup of vinegar, a half teaspoonful of 
salt. Rub all together until smooth. Put this mix¬ 
ture into a dish and smoo.th over nicely; then take 


76 


SALADS. 


the yolks of four eggs, crumble them fine, and sprinkle 
over the top until none of the salad part can be seen. 
Garnish with the whites of two eggs cut in rings and 
lay over the top, and place parsley leaves or lettuce 
around the edge of the dish. 

Cold Slaw. 

To a small cup of vinegar, add a well beaten egg, 
a teaspoonful of mustard, one of sugar, a small lump 
of butter, season with pepper and salt. Let these in¬ 
gredients come to a boil, and then pour over nicely 
chopped cabbage, while still hot. 

Warm Slaw. 

Boil altogether, and pour over fine cut cabbage the 
yolks of two eggs, one cup of vinegar, two tablespoon¬ 
fuls of sour cream, two teaspoonfuls of butter, and 
three tablespoonfuls of sugar. 

Tomato Salad. 

Large yellow tomatoes, are to be peeled and sliced 
in a shallow glass dish, and served with dressing made 
as follow : Beat a raw egg, with half a teaspoonful of 
salt, until it is thoroughly smooth. Add a teaspoonful 
of mixed mustard ; add and rub smooth to thick paste, 
one half pint of olive oil, and then dilute with vinegar 
until about as thick as cream. 

Cold Slaw. 

Wash well, a head of cabbage, and shave it very 
fine, and put it into a salad dish. Then make a dres¬ 
sing to pour over it, by stirring gradually into a table- 


SAUCES. 


77 


spoonful of mustard flour, one tablespoonful of olive 
oil, and let it stand until the mustard has absorbed 
the oil; add to it the yolks of two hard boiled eggs, a 
little cayenne pepper, a teaspoonful of salt, and mix 
into the whole one teacupful of vinegar; pour over 
the cabbage just before going to the table. 


SAUCES. 


General Directions. 

Sauces are used for dressing for meats, poultry, 
game, fish, etc. 

Sauces intended for keeping should be kept in 
glass and sealed while hot. 

Sauces containing eggs or butter should not be 
allowed to boil, but just heat to the boiling point and 
then taken from the stove. 

When Vinegar is to be used, always put in the last 
thing before putting on the stove. 

Chili Sauce. 


Boil together 

2 dozen ripe tomatoes, chopped fine. 
1 green pepper, cut fine. 

1 onion, cut fine. 

1 pint of vinegar. 

$ pound of sugar. 
i ounce of allspice. 




78 


SAUCES. 


i ounce of pepper. 

£ ounce of cloves. 

\ ounce of nutmeg. 

£ ounce of cinnamon. 

1 tablespoonful of salt. 

Put in bottles or jar, and seal. 

Celery Sauce. 

Chop celery fine and add three tablespoonfuls of 
butter, mixed well with one tablespoonful of Hour, 
and two cups of stock; put this on to boil, and when 
thick, strain and serve. 

Celery Sauce. 

Simmer slowly for one hour in just enough water 
to cover, the tender part of a head of celery cut very 
fine, then add to it two tablespoonfuls of flour mixed 
smooth with one-fourth cupful of butter, two cupfuls 
of cream, and season with salt and pepper; let it all 
cream up good, and serve. 

Brown Mushroom Sauce. 

1 can of French mushrooms. 

1 pint of stock. 

2 tablespoonfuls of flour. 

2 tablespoonfuls of melted butter. 

Salt and pepper. 

After melting the butter, add the flour and let it 
brown, then gradually add the stock ; when it creams 
up, stir in the liquor from the mushrooms; let this 
simmer for fifteen minutes, and skim off all grease 
that arises. Now add the mushrooms, and let it sim¬ 
mer just five minutes longer. 


SAUCES. 


79 


White Mushroom Sauce. 

Make this sauce just like the last, only using one 
cupful of white stock, and one cupful of cream, and 
not letting the butter first brown, but only until 
smooth. 


Chestnut Sauce. 

Boil two cupfuls of shelled chestnuts in water for 
three minutes, then throw them in cold water, so the 
skins will come off easily; put them on to cook in 
two pints of stock for one hour; take them out and 
mash very fine. Put them back into the stock and 
add one tablespoonful of flour browned in two of but¬ 
ter, and one teaspoonful of lemon juice. Season with 
salt and pepper, and strain the whole before serving. 

Brown Sauce. 

Cut one-half pound of beef and one-half pound of 
veal into small pieces, and let them cook in a stew 
pan with two tablespoonfuls of butter; stir it fre¬ 
quently, then add : 

1 small onion, sliced. 

A slice of carrot. 

2 unground cloves. 

A little mite of mace. 

Pepper and salt, as wished. 

Let it all simmer slowly with two cupfuls of stock 
for two hours; then add three tablespoonfuls of flour, 
brown smooth in two tablespoonfuls of butter, and 
six cupfuls more of stock ; allow to simmer an hour 
longer. Season with pepper and salt. A few mush¬ 
rooms will greatly improve the flavor. 


80 


SAUCES. 


White Sauce. 

This sauce is made the same as the brown sauce, 
only no beef is used, and the stock must be white. 
When the flour and butter are mixed together, they 
must not be allowed to brown. 

Bechamel Sauce. 

2 cupfuls of white sauce. 

2 cupfuls of rich cream. 

Let come to a boil, separately, then mix them to¬ 
gether, with pepper and salt to taste; boil up again, 
and strain before serving. 

Cream Bechamel Sauce. 

Rub to a smooth paste, three tablespoonfuls of 
butter and three small ones of flour ; then add to this : 

1 teaspoonful of unground pepper. 

A small bit of mace. 

1 small onion. 

1 slice of carrot. 

Salt. 

A little nutmeg. 

2 cupfuls of white stock. 

2 or 3 sprigs of parsley. 

Let these all simmer one-half hour; then add one 
cupful of sweet cream and let it again come to a boil. 
Strain and serve. 

Empress Sauce. 

Let one pint of white sauce come to a boil; place 
the sauce pan in another of boiling water, and then add : 


9AUCES. 


SI 


1 tablespoonful of mushroom catsup. 

1 tablespoonful of butter. 

Salt and pepper. 

A grating of nutmeg. 

The yolks of 6 eggs beaten with pint of cream. 

Stir three minutes, take it off and add the juice 
of one-half a lemon. 

Butter Sauce. 

Work together until light, one-quarter of a cup of 
flour and half a cup of butter, and gradually add two 
cups of boiling water; stir constantly until it comes 
to a boil, when it must be taken from the fire imme¬ 
diately; add a little lemon juice and cayenne pepper. 

Lobster Sauce. 

Cut the meat of one lobster into small pieces, add : 

\ cup of butter. 

1 cup of flour. 

A pinch of cayenne pepper. 

2 tablespoonfuls of lemon juice. 

2 cups of boiling water. 

Pound the coral with two teaspoonfuls of melted 
butter, rub the flour and three tablespoonfuls of but¬ 
ter smooth, and add the boiling water, powdered coral, 
butter, and the seasoning, let it simmer for three min¬ 
utes, then strain on to the lobster and let it boil up 
once more, and serve. This makes a splendid sauce 
for any kind of boiled fish. 

Oyster Sauce. 

Mix into a smooth paste, one tablespoonful of 
flour and half a cup of butter; put a cupful of milk 


82 


SAUCES. 


on the stove, and when it conies to a boil, add one 
pint of oysters, the mixed butter and flour, and a 
cupful of boiling water. Stir it constantly to keep it 
smooth ; season with pepper and salt. To be served 
with boiled fowl or meat. 

Holland Sauce. 

Add to four or five onions, cut in dice, that have 
been browned first in half a cup of butter and a table¬ 
spoonful of flour, a cupful of beef or veal stock, and 
let simmer, only, for a quarter of an hour; then skim 
and add a teaspoonful of mustard. 

Anchovy Sauce. 

After soaking for three hours in cold water some 
anchovies, place them on the stove in cold water to 
simmer until they are entirely dissolved. Strain this 
water, and add to it a glass of port wine, a cupful of 
melted butter; let it all simmer for fifteen minutes 
longer. To be served with boiled fish or meat. 

Egg Sauce. 

Smooth together in a bowl, a tablespoonful of 
flour and half a cup of butter; then pour over it, 
stirring all the while, a cupful of boiling water. Then 
add it to a cupful of boiling milk and let it simmer 
for five minutes. Chop very fine, and separately, the 
whites and yolks of two hard boiled eggs, and stir 
into the sauce just before serving. 


SAUCES. 


83 


French Sauce. 

Beat a quarter of a pound of butter to a cream, and 
add to it the yolks of two eggs, a tablespoonful of 
lemon juice, and season with pepper and salt. Place 
the vessel in which this is contained into another of 
boiling water, and beat it very hard until it begins to 
thicken, and then add, a half cup of boiling water. 
Beat and cook until like a soft custard; remove from 
the fire. This sauce is for fish. 

Vinegar Sauce. 

Stir into a cup of vinegar, heated, a half a cup of 
butter, a teaspoonful of made mustard, and a little 
pepper and salt. Served with fish and lobsters. 

Tomato Sauce. 

Pick out all the seeds and strain the juice from 
about six good sized tomatoes, into a sauce pan, to¬ 
gether with a little gravy, and two or three finely sliced 
onions. Simmer until it is nearly dry, and add a cup¬ 
ful of brown sauce, and cook for a quarter of an hour 
longer, strain it into another stew pan, and allow to 
cook five minutes with a pinch of cayenne pepper, salt, 
and a teaspoonful of lemon juice. 

Wine Sauce. 

This sauce is served with fish or boiled mutton. 
Thicken with corn starch, two cups of boiling water, 
and add one cup of white sugar, and a half cup of 
wine. Season with a teaspoonful of butter. 


84 


SAUCES. 


Gooseberry Sauce. 

Boil together, one cup of vinegar, four cups of 
sugar, a tablespoonful each of cloves and cinnamon. 
Then add and boil for fifty minutes, five pints of goose¬ 
berries, picked and washed. Put in bottles, and seal 
while they are still hot. 

Parsley Sauce. 

Make a sauce just the same as for the “ egg sauce,” 
without the eggs. Dip a bunch of parsley in boiling 
water, chop it fine, stir into the other sauce, cook a 
few minutes, and serve. 

Lemon Sauce, 

This is made the same as parsley sauce, substitut¬ 
ing only the seeded slices of one lemon. Serve svith 
any boiled fish or fowl. 

Aromatic Salt. 

Mix together one ounce of grated nutmeg, one 
eighth ounce of cayenne pepper, one quarter of ma- 
joram, the same of thyme, one half of bayleaf, one 
ounce of black pepper, the same of ground cloves, one 
half of allspice, and one and one half ounces of salt. 
Mix thoroughly, and keep in covered can. This is nice 
for seasoning soups, dressings, and meat loaves. 

Russian Sauce. 

Cook until smooth, but not brown, one tablespoon¬ 
ful of flour, and the size of an egg of butter, then add 


SAUCES. 


85 


two cups of stock, and let it boil. Then add a half 
cupful of horse-radishes, two tablespoonfuls of the juice 
of lemon, one teaspoonful of sugar, salt and pepper to 
taste. When it boils up again, a tablespoonful of 
chopped parsley is to be added. For roast veal this 
sauce is very nice. 

Monarch Sauce. 

Let one pint of cream come to a boil. Have one 
large tablespoonful of flour mixed smooth into one 
half cupful of cold cream and stir it into the boiling 
cream. Add seasoning and boil three minutes. Then 
to this add, three finely chopped mushrooms, the 
juice of half a lemon, and one tablespoonful of butter. 
Simmer altogether ten minutes, rub through a strainer 
and it is ready for use. 


86 


CATSUPS AND MUSTARDS. 


\ 


CATSUPS and MUSTARDS. 


General Directions. 

Fruit used for making catsup should be perfect, 
ripe, and should be cooked in a porcelain kettle. 

Never use tin for bottling; use glass or stoneware. 

It often happens that there is a tough mould on 
the top of a jar of catsup, when it is opened. If all 
of this is carefully taken out, the catsup will be found 
uninjured. 

In order to prevent this mould, do not fill the jars 
or bottles quite full of catsup, and fill up the balance 
with vinegar. 

Catsups after being opened are sometimes liable to 
sour ; to prevent this, heat to the boiling point, and if 
necessary, thin with vinegar. 

Catsup is spoiled when white specks are found 
through it. 

Tomato Catsup. 

Boil together for one hour, and then strain through 
a sieve: 

4 quarts of tomatoes. 

\ dozen red peppers. 

3 tablespoonfuls of mustard. 



CATSUPS AND MUSTARDS. 


87 


\ cup of salt. 

\ cup of unground pepper. 

1 teaspoonful of allspice. 

Bottle and seal when cold. 

Tomato Catsup, 

Boil altogether, until done : 

1 dozen large, ripe tomatoes. 

2 onions, cut fine. 

3 green peppers. 

2 tablespoon fuls of salt. 

2 tablespoon fuls of brown sugar. 

2 tablespoonfuls of ginger. 

1 tablespoonful of cinnamon. 

1 tablespoonful of mustard. 

1 grated nutmeg. 

1 quart of vinegar. 

Currant Catsup. 

Boil together for twenty minutes: 

1 gallon of currant juice. 

3 cupfuls of vinegar. 

7 cupfuls of sugar. 

3 teaspoonfuls of cinnamon. 

2 teaspoonfuls of cloves. 

2 teaspoonfuls of pepper. 

2 teaspoonfuls of grated nutmeg. 

Cork and seal. 

Cucumber Catsup. 

Strain all the juice you can from cucumbers that 
have first been grated and allowed to drain for two or 
three hours; then pour over the grated cucumbers as 


88 CATSUrS AND MUSTARDS. 

much vinegar as there was juice drained off, and sea¬ 
son with pepper and salt, and such spices as you wish. 
If preferred, slice the cucumbers fine, instead of 
grating. Grated horse-radish will improve this. 

Cold Catsup. 

Mix thoroughly together: 

2 quarts of finely chopped ripe tomatoes. 

£ cup of grated horse-radish. 

£ cup of salt. 

1 tablespoonful of celery seed. 
i cup of finely chopped onions 
^ cup of black mustard seed. 

\ cup of white mustard seed. 

1 tablespoonful of black pepper. 

1 red pepper pod, chopped fine. 

1 teaspoonful of ground cinnamon. 

1 teaspoonful of powdered cloves. 

1 teaspoonful of powdered mace. 

3 tablespoonfuls of sugar. 

Lastly, pour over the whole a pint of vinegar. 
This will not need cooking, but must be kept air-tight. 

Grape Catsup. 

Add to six pounds of stewed grapes: 

3 pounds of sugar. 

1 teaspoonful of salt. 

2 teaspoonfuls of allspice. 

3 teaspoonfuls of cinnamon. 

2 teaspoonfuls of cloves. 

2 teaspoonfuls of pepper. 

2 cupfuls of good cider vinegar. 

Boil for one hour; bottle and seal. 


CATSUPS AND MUSTARDS. 


89 


French Mustard. 

Add to two tablespoonfuls of powdered mustard, 
one-half a teaspoonful of salt, two or three tarragon 
leaves, enough vinegar to make it of the right con¬ 
sistence, which will he about a cupful; stir it until it 
is perfectly smooth. 


Mustard. 

Stir into four tablespoonfuls of ground mustard: 

3 tablespoonfuls of cider vinegar. 

\ teaspoonful of salt. 

2 teaspoonfuls of sugar. 

Oyster Catsup. 

Pound a pint of oysters in a mortar and to it add 
two cups of wine; put them on to boil and add two 
tablespoonfuls of salt, half a teaspoonful of cayenne 
pepper; let it boil up again, then strain through a 
seive, and bottle when cold. Sherry or a sour wine is 
to he used. 


90 


SOI T9. 


SOUPS. 


General Directions. 

One of the most economical dishes, and one which 
affords the greatest chance to prove the value of the 
culinary art, is that of soup. 

The foundation of most all soups is meat of some 
kind, and may be made of any kind of flesh, fish or 
fowl. The inferior portions can be used ; such as the 
joints, neck parts, scraps, knuckle bones etc. 

The remains of several kinds of meats together, 
makes a good soup. 

The amount of water used should always be in pro¬ 
portion to the amount of meat used. The usual 
amount used is one quart of water with one pound of 
meat, and a teaspoonful of salt. The salt will cause 
the scum to rise and will thus make the soup clearer. 
Don’t uncover your soup pot while boiling any more 
than is necessary to skim it clear. 

Always skim the scum very clearly before putting 
in the vegetables. 

In using fresh meat for soup, always put on to boil 
in cold water, and as it boils down, fill up with boiling 
water from the tea kettle. 



SOUPS. 


91 


In order to get all the strength from meat it should 
be boiled slowly and a long time. When boiled fast 
with a hot fire, the meat becomes tough, and the juice 
is not given out so well. 

Great care should he taken in the seasoning of 
soups, as that is one of the main points in their ex¬ 
cellence. Allow no one seasoning to predominate, 
and season lightly at first, and if not enough, more 
can be added. But, if too much is put in, you cannot 
take it out. 

The water in which meat, game, or fowl have been 
boiled in, makes nice broth, hut usually it is not rich 
enough for soup, unless more meat is added and boiled 
down. 

The vegetables used in soups, are potatoes, beans, 
corn, green or canned peas, carrots, turnips, parsley, 
celery, tomatoes, cabbage, cauliflower, etc. 

These can be used according to the tastes and de¬ 
sires of the cook or those for whom the soup is in¬ 
tended. As a rule vegetables should be cooked separ¬ 
ately and added to the soup, shortly before taking from 
the fire. 

Grains and other articles used in soups are rice, 
pearl barley, vermacelli, macaroni, etc. 

When celery cannot be obtained, celery seed can 
be used, which will give the same flavor. 

If you want your soup an amber color, use grated 
carrot and put it in as soon as the soup is free from 
scum. 

If a red color, use red tomatoes, squeeze out the 
seeds from five or six and put in with the other vege¬ 
tables, or use the juice only. 


92 


SOUPS. 


For white soups which arc made from veal, chicken, 
or lamb, use only white vegetables, or rice, pearl bar¬ 
ley, macaroni or vermacelli, 

To color soup use green spinage. Bruise or pound 
it in a mortar, and press out the juice, add to the soup 
a few minutes before taking up. 

If you wish your soup brown, use browned flour or 
burnt brown sugar in the thickening. 

Soups can be flavored with celery stalks or seed, 
parsley, bayleaves, thyme, sweet marjoram or vege¬ 
tables. 

A most economical w r ay to use and make nice 
wholesome food of what w’ould otherwise be thrown 
away, is to throw into a jar all the bones from roasts 
or scraps of meat from steaks or other meats of any 
kind. Two or three times a week, or when you have 
enough, put them on the stove and boil for three or 
four hours. The grease that arises to the top can be 
skimmed off and used for fryings. The meat juices can 
he used for soup; if too thick it can be diluted with 
boiling water; if too thin, boil down, and vegetables 
and seasoning added to suit the taste. 

If you have more of the meat juices or stock than 
is needed for one meal, it can be kept a day or two. 

In using scraps, as above, care must be taken not 
to use any meat that is tainted, or it will spoil the 
whole. 


Beef Soup. 

Take a small, well washed piece of beef, place it in 
cold water and let it boil slowly until half done; then 
add, one large tomato sliced, an onion, half a cup of 


SOUPS. 


93 


rice or oat meal, a half a dozen sliced potatoes, and a 
tablespoonful of salt. Boil until the meat is quite 
tender. 

Mutton Soup. 

Take three or four pounds of mutton and boil it in 
enough water to cover it. When the water boils away, 
add boiling water to retain the same quantity as at 
first. When the mutton is well cooked, take it out> 
and to the soup add two or three chopped onions, two 
or three potatoes cut in small pieces, two tomatoes, and 
two cups of barley that has first been cooked. Boil 
again for an hour, and just before serving add a table¬ 
spoonful of flour rubbed with water, into a smooth 
paste. 

Chicken Soup. 

Cut a well dresssd chicken into small pieces and 
place them into a stew pan ; Add one onion, a tomato, 
half a cup of rice, and water enough to cover well. 
Salt and pepper to suit the taste. The onion may be 
left out and other vegetables used if desired. 

Clam Soup. 

Remove about two dozen clams from their shells, 
and place them on to cook in three pints of boiling 
water, being careful to skim off the skum that comes 
to the top. Disolve one tablespoonful of corn starch 
in a cup of sweet milk, and when the clams have 
cooked a little while, thicken the broth with the dis¬ 
solved corn starch, and let it cook until done. Season 
with salt, pepper, and a tablespoonful of butter. Beat 


94 


SOUPS. 


together well, one egg, and a tablespoonful of sweet 
milk, and just before serving the soup, stir in very 
carefully the egg, so it will not become stringy. 

Okra Soup. 

Boil for one hour, five or six pounds of beef, in four 
or five quarts of water. Then add to it, 

1 cupful of lima beans, 

3 pints of chopped okras, 

2 pints ripe tomatoes, cut up, 

2 slices of a turnip, 

1 teaspoonful of mustard, 

Season with a little salt and butter, and allow it to 
cook for another half hour. 

Beef Soup. 

Take four or five pounds of beef, put in a kettle 
containing four or five quarts of water, and a table¬ 
spoonful of salt. Let it boil slowly, for about two 
hours, then add one onion, two or three sprays of cel¬ 
ery, and a half head of cabbage. After these have 
been added, allow it again to boil for an hour. Other 
vegetables can be used with or instead of the above, 
according to taste. 


Oyster Soup. 

Put on to boil, three pints of milk, seasoned to the 
taste with one half cup of butter, and salt and pepper. 
When it has boiled up just once, add one quart of fresh 
oysters, and let it come to a boil, when you must im¬ 
mediately remove from the fire, and pour over crum¬ 
bled crackers in a tureen. Cover closely for five 
minutes, before serving. 


SOUPS. 


95 


Thickened Oyster Soup. 

Pour off the liquor from the oysters and add to 
each quart of the liquor, one pint of sweet milk. 
Place on the stove and let come to the boil, now put 
in the oysters. Mix two tablespoonfuls of flour into 
a heaping teaspoonful of butter, and enough milk to 
make a smooth paste thin enough to pour; pour this 
into the liquor, stirring all the time. Season with salt 
and pepper to suit the taste; when dished up on the 
table add small, thin bits of toasted bread. 

White Soup. 


Let come to a boil: 

2 pints of water. 

2 cups of milk. 

3 mashed potatoes. 

A lump of butter the size of a walnut. 
Then add three tablespoonfuls of tapioca, and boil 
fifteen minutes. 


Noodle Soup. 

Into a kettle containing two quarts of boiling 
water, put one cup of butter and a little salt; put into 
this about twelve or thirteen sliced potatoes. Make 
the noodles by rolling thin and cutting thin the dough 
made of one-fourth cup of sour cream, two eggs, and 
one tablespoonful of butter; drop these into the pot 
and boil a quarter to half an hour. 


96 


SOUP9. 


Mock Turtle Soup. 

Add to three or four pints of veal or beef broth, 
one tablespoonful of flour, brown nicely in two table¬ 
spoonfuls of melted butter; boil for five minutes and 
then add half a cupful of cooked veal, cut in small 
pieces; boil for five minutes longer, then pour over 
two bard boiled eggs and half a lemon, cut in square 
pieces and placed in the bottom of the tureen. 

Bean Soup. 

Take two pounds of beans, soak them over night 
in water enough to cover them, and a half teaspoon¬ 
ful of soda; drain off the water and set them to boil 
with a half gallon of water and about a pound of salt 
pork and a beef bone. Let boil until the beans are 
tender, then add a half dozen potatoes, cut in pieces, 
salt and pepper to taste; boil twenty minutes longer, 
and add a thickening of one tablespoonful of butter 
and one tablespoonful of flour, rubbed together, Boil 
twenty minutes, or until the potatoes are done. 

Split Pea Soup. 

Make this soup same as the bean soup above, sub¬ 
stituting peas for beans. 

Bean Soup. 

Place two pints of beans on to boil with a gallon 
or more of water, and after they have just come to a 
boil, add one-half teaspoonful of soda. Let them boil 
for fifteen minutes, then drain them off and add the 


SOUPS. 


97 


same quantity of boiling water as at first, and cook 
for one hour and a half; put a piece of pickled pork 
in with them, that has been previously boiled. Season 
with salt and pepper, and boil until the meat is per¬ 
fectly tender. 


Bean Soup. 

Soak a pint of beans over night, then put them on 
to boil with a piece of salt pork, about one pound, 
and half a gallon of water. Boil until the beans are 
soft and thoroughly dissolved in the water; season 
with pepper, salt and butter the size of an egg • strain 
and serve hot. As it boils away keep up the amount 
with boiling water from the tea-kettle. 

Pea Soup. 

Cut in pieces four pounds of veal and put them in 
a soup kettle with four or five quarts of water; boil, 
and keep well skimmed. When the veal is boiled so 
that it will fall to pieces, strain the liquor, and to it 
add two pints of young green peas. Boil until they 
are quite dissolved into the broth. Have boiled in 
another pot, two quarts of green peas with two or 
three lumps of white sugar; add this to the soup, 
and serve. 


Corn Soup. 

Cut the corn from the cobs of six or eight ears of 
corn ; let the cobs cook ten or fifteen minutes in a 
quart of boiling water, then take them out, and in the 
water they were cooked in, put the corn to cook. Let 


98 


SOUPS. 


it boil for twenty minutes, then add two cups of milk, 
a tablespoonful of butter, and let it come to a boil; 
season with pepper and salt. Green peas may also 
be added to this soup. 

Corn Soup. 

To a quart of beef stock add a can of sweet corn, 
letting it boil for fifteen minutes. When done, season 
with butter, pepper and salt. 

Potato Soup. 

Pare and cut into quarters, four or six large pota¬ 
toes ; put on to boil in three pints of water, cook 
until the potatoes are dissolved. W hen cooked add : 

1 well beaten egg. 

A pinch of salt. 

1 pint of milk. 

1 teaspoonful of butter. 

The quantity of liquid must be kept the same by 
adding hot water from the tea-kettle. 

Tomato Soup with Milk. 

1 quart of milk. 

1 pint of tomatoes. 

1 teaspoonful of soda. 

Two tablespoonfuls of butter mixed with a little 
flour, stirred into the milk. Put the soda in the 
tomatoes and cook thoroughly ; add milk and season¬ 
ing; let it come to a boil, strain, if desired. Serve 
hot with toasted bread or crackers. 


SOUPS. 


99 


Vegetable Soup. 

Put on to boil, in water enough to cover them: 
dozen potatoes. 

4 carrots. 

i cabbage head, cut fine. 

3 onions. 

Thin the soup with boiling water, to the proper 
consistency, one-quarter hour before serving, and add 
two cups of milk, two teaspoonfuls of butter, two well 
beaten eggs. Stir in flour until as thick as gravy, and 
then add half a teaspoonful of baking powder; let it 
boil five or ten minutes. Serve hot. 

Okra Soup. 

Boil together slowly for two hours, three quarts of 
water, one pound of partially minced beef, and one 
onion, sliced, that have first been fried a light brown 
in two ounces of butter; then add two cupfuls of 
okra, sliced ; allow all to stew very slowly for an hour 
and a half or two hours. After straining, season to 
suit the taste, and serve while hot. 

Giblet Soup. 

Stew slowly, altogether, for two hours, two pounds 
of veal, one-half pound of ham, the feet pinions, neck 
and giblets of three or four chickens, having all the 
bones cracked before placing on to cook. When they 
are tender, thicken the broth a little with a table¬ 
spoonful of flour dissolved in enough water to let it 
pour out nicely, and when added, allow to boil 
altogether for twenty minutes. Season with pepper, 
salt, and a little butter if desired. 


100 


EGGS AND OMELETS. 


EGGS, OMELETS, &c. 


General Directions. 

In frying eggs, care should be taken that they are 
not overdone, as there is no dish so disgusting as 
scorched eggs. 

In boiling eggs, three minutes will boil them soft, 
five minutes will cook the whites hard and the yolk 
soft, eight minutes will cook the whole egg hard. 

Always break eggs separately in a saucer, by doing 
so you may avoid trouble, by sometimes breaking a 
bad egg into your skillet with other eggs, thus spoiling 
the whole. 

The water in which eggs are to be poached, should 
be salted, some recommend a little vienegar to set the 
whites. 

Eggs can be kept fresh for several weeks by pack¬ 
ing them with the small end down, in chaff, oats, or 
bran, and keep them in a cool place, or they will keep 
a long time in an ordinary ice box or refrigerator. 
Another good plan is, when eggs are cheap and plenty, 
to pack them small end down in a box of salt, never 
allowing them to touch each other, they will keep a 
long time, Holes should be bored in the bottom of 
the box to drain off the liquid from the salt. 



EGGS AND OMELETS. 


101 


Another preparation, for preserving eggs. To one 
half peck of unslacked lime, add seven gallons of 
water, and, when it is cold, add one ounce of cream of 
tartar, and half pound of salt. Eggs will keep six 
months in this solution. 

Another plan 


To Keep Eggs. 

Use eggs that are fresh, dip each one separately 
in melted butter, lard or beef fat, then pack small end 
downwards in chaff or bran, and they will keep several 
months. 


To Keep Eggs. 

1 pint coarse salt, 
l pint unslacked lime, 

1 pail of water. 

Mix together in a stone jar and keep in a cellar or 
some cool place and put in the eggs each morning 
after they are gathered, or as fresh as can be procured. 

Care must be taken not to get this any stronger or 
weaker than this receipt, as this is exactly the proper 
strength. Strong lime water will cook the eggs, and 
verv strong will eat the shell. 1 his should be made 
fresh every three or lour months. 

Fried Eggs. 

Break the eggs first into a saucer, and then slide 
them carefully off into a skillet ol hot lard or butter. 
Dip over the eggs the hot lard in spoonfuls. M hen 
the whites are all cooked, take them up, and sprinkle 
pepper and salt over them, and serve. 


102 


EGGS AND OMELETS. 


Poached Eggs. 

Break the number of eggs wished into a plate, and 
then slip them into a pan, containing boiling water, 
with a little salt in it. When the whites are hard, 
take them up. being careful not to break the yolks. 
Have ready, small pieces of bread toasted, buttered, 
and moisten with a little hot water, and place an egg 
on each piece of toast. 

Scrambled Eggs. 

Take one dozen eggs and beat them thoroughly, 
season with pepper and salt, and just before putting 
them in the pan, add one cup full of sweet cream. 
Stir them constantly so they will cook even. They are 
to be cooked in hot butter. 

Steamed Eggs. 

Put the eggs in a buttered tin plate, and place them 
in a steamer, over boiling water. Season with pepper 
and salt. 


Creamed Eggs. 

Boil six eggs twenty minutes. Toast six slices of 
bread, ana lay them on a hot dish. Make a pint of 
cream sauce and put a layer of it on each slice of 
bread and parts of the whites of the eggs. Cut in thin 
strips, rub the yolks fine and spread on the toast. Re¬ 
peat this and finish with a third layer of sauce. Place 
in the oven for a few minutes. To be garnished with 
parsley and served. 


EGGS AND OMELETS. 


103 


Stuffed Eggs. 

Cut hard boiled eggs in half, take out yolks, stuff 
each egg then with the yolks mixed with finely minced 
dried beef or ham, a little mixed mustard, a piece of 
butter the size of a hickory nut, and pepper and salt. 
Place the stuffed eggs on a warm dish, and serve with 
Bechamel Sauce (see sauces). 

Baked Eggs. 

Break three eggs in a warmed, well buttered sauce 
dish, season with pepper and salt, and hake until the 
whites are hard. 


Cupped Eggs. 

Break two eggs in cups that have a lump of butter 
the size of a hickory nut, and enough salt and pepper 
to season, and do not stir. Place the cups in boiling 
water to cook ; when the whites are hard, serve in the 
same cups. 

Omelet. 

\ dozen eggs. 

1 cup of sweet milk. 

G or 8 butter crackers, rolled fine. 

Season with pepper and salt and stir while cooking. 

Omelet. 


5 eggs. 

2 cups of milk. 

A pinch of salt and pepper. 
1 teaspoonful of butter. 


104 


EGGS AND OMELETS. 


Stir just enough to break the yolks, and pour into 
a hot, buttered skillet. When the under side begins 
to crust, begin at one side and turn over quickly like 
a roll. Cut in slices and place celery leaves about 
the platter. 

Omelet, 


Beat together: 

The yolks of 6 eggs. 

The whites of 4 eggs. 

Season with pepper and salt. Cut some pieces of 
bread into small pieces and fry them in butter, a nice 
brown, then throw into boiling gravy, or milk; mix 
them with the egg, and cook as any other omelet. 

Egg and Cheese Omelet. 

Use a dessertspoonful of cheese, cut fine, to two 
eggs, and make as you would any other omelet. 

Corn Omelet. 

To two cups of cold boiled corn, cut from the cob, 
add: 

^ cupful of sweet milk. 

A little butter. 

4 eggs well beaten. 

Season with salt and pepper to suit the taste. Fry 
as you would a plain omelet. 

Jelly Omelet. 

It is made like a plain omelet, excepting, to be 
spread with some kind of jelly, grape* or currant 
being the best, just before folding. Fold quickly, 
and serve. 


EGGS AND OMELETS. 


105 


Baked Omelet. 

Let one pint of milk come to a boil, and then pour 
it over two teaspoonfuls of butter and two of flour; 
let these cook five minutes, stirring it constantly, and 
then let it cool. When cool, add the whites and yolks 
of four eggs, beaten separately, and one teaspoonful 
of salt. Bake it, in a buttered dish holding about a 
quart or a little more, twenty minutes, in a quick oven. 

Chicken Omelet. 

Make a plain omelet; cut rather fine one cupful 
of cooked chicken, warm it in a cupful of cream 
thickened with two tablespoonfuls of flour; add this 
to the omelet just before turning it over. 

Ham Omelet. 

Make this the same as chicken omelet, using ham 
instead of chicken. 

Fish Omelet. 

Make a plain omelet with six eggs, and when 
ready to fold, spread over it fish prepared as follows: 
Add to a cupful of any kind of cold fish, broken fine, 
a cupful of cream and a teaspoonful of butter. To 
be seasoned with salt and pepper. 

Tomato Omelet. 

To make a nice dish for breakfast, cut into slices 
and place in a stew pan, six peeled tomatoes, add two 


106 


EGGS AND OMELETS. 


tablespoonfuls of butter, a little pepper and salt, and 
when they begin to simmer, break in six eggs, stir 
well, and serve. 


Priest’s Omelet. 

Peel and quarter six apples, stew them until quite 
tender, then add : 

2 tablespoonfuls of butter. 

2 tablespoonfuls of sugar. 

3 eggs. 

Beat well together, and fry as an omelet. 

Bread Omelet. 

Place a teacup of sweet cream and one of bread 
crumbs in a stew pan, and when the bread crumbs 
have absorbed the cream, add the eggs, beat well, sea¬ 
son with pepper, salt, a spoonful of butter, and nut¬ 
meg, and fry it in a buttered dish, as you would plain 
omelet. 


Apple Omelet. 

Put the apples on to stew, and when done, stir in : 
A large lump of butter. 

Sugar to the taste. 

4 well beaten eggs. 

A few bread crumbs or rolled crackers. 
Stir well, and fry in hot lard on a griddle, dropping 
from a spoon. 


BKEAKFAST AND TEA DISHES. 


107 


BREAKFAST and TEA DISHES. 


General Directions. 

Among the most economical, and if properly 
cooked, delicious dishes we have, are the different 
dishes made from cracked and hulled grains ; besides, 
they are the most wholesome, especially for children, 
and should be used very much more than they are. 

Every family should be supplied with a double 
kettle or boiler for cooking these grains; that is, a 
kettle fitted inside of another kettle holding water, 
and prevents the grain from sticking to the inside 
kettle. 

Any lady can improvise a double boiler if she has 
two different size kettles, one of which will fit inside 
of the other, leaving room for water between them. 

Hominy, grits, hulled or cracked wheat, barley, or 
oatmeal, are best when soaked over night, or about 
ten hours; they will need but little cooking in the 
morning. They make nice breakfast dishes, and are 
usually eaten with milk, or better, cream and sugar, 
butter, or syrup. 

Hominy and rice, although no better, look nicer 
when served, if the grain can be kept whole. This 
can be accomplished by steaming them; rice w T ill re¬ 
quire about two hours and hominy four hours. 



108 


BREAKFAST AND TEA DISHES. 


Hominy Drop Cakes. 

Stir the yolks of two eggs into two cups of fresh 
hoiled hominy, then add one teaspoonful of salt, and 
last, the whites of the eggs, well beaten; drop in 
spoonfuls on buttered tin plates, and bake a nice 
brown in a quick oven. 

Sally Lunn. 

Make one pint of milk lukewarm, and add to it: 

^ cup of melted butter. 

2 tablespoonfuls of sugar. 

1 tablespoonful of salt. 

2 well beaten eggs. 

One-half cake of compressed yeast dissolved in one 
fourth cup of cold water. Pour this mixture gradu¬ 
ally on one quart of flour, and beat it into a smooth 
batter; pour into buttered custard pans, enough to 
fill the pan when it rises. Let it rise two and a half 
hours, and bake thirty minutes. 

British Biscuit. 

Stir into a quart of warmed milk, enough flour to 
make a dough nearly as stiff as bread dough, then add : 

1 egg, well beaten. 

\ cup of melted butter. 

1 cup of yeast. 

Mix well, and set away to rise, and when light, cut 
in biscuits, as for soda biscuits, and bake quickly in a 
hot oven. 


BREAKFAST AND TEA DISHES. 


109 


Coffee Cake. 

Take a piece of bread dough and to it, add: 

| cup of sugar. 

2 teaspoonfuls of melted butter. 

Roll out an inch thick, and place on a greased pie 
pan, spread butter over the top, and sprinkle thickly 
with sugar and cinnamon ; after it has risen, bake it 
quickly. 


Hoe Cake. 

Pour scalding water enough on two pints of corn 
meal to make a thick batter; put in one teaspoonful 
of salt, spread on a board, and roast both sides before 
a hot fire. 


Graham Gems. 

Make a thin batter of 

1 pint of graham flour. 

1 egg. 

1 pint of milk. 

Place in hot gem irons, and bake in a hot oven. 

Graham Gems. 

Thicken with graham flour, 

2 cups of sour milk. 

1 large teaspoonful of soda. 

2 tablespoonfuls of molasses. 

Bake in gem pans. 


110 


BREAKFAST AND TEA DISHES. 


Graham Gems. 

2 cups of sweet milk. 

4 eggs. 

f cup of sugar. 

Graham Hour enough to thicken. 

Put it in gem pans, and bake quickly. 

Corn Meal Gems. 

Make a stiff dough by pouring boiling w r ater over 
tw’o cups of corn meal. When this is cool, add an 
egg, a pinch of salt, and sweet milk to make a batter 
about as thick as cake batter. Fry in just enough hot 
lard to keep them from burning. 

Breakfast Puffs. 

The yolks of 5 eggs. 

1 quart of flour. 

Beat the yolks of the eggs together, and then add 
the beaten whites. Bake in gem pans, in a quick oven. 

Parker House Rolls. 

Dissolve in a quart of warm milk : 

2 tablespoonfuls of white sugar. 

1 teaspoonful of salt. 

1 cup of lard or butter. 

$ of a teacup of yeast. 

The milk must be scalded, and add the butter, mel¬ 
ted ; let this mixture cool, then add flour enough to 


BREAKFAST AND TEA DISHES. 


Ill 


make a smooth batter. Set it to rise, and when light, 
add the rest of four quarts of flour, knead it into a 
loaf and let it rise again ; then make out into biscuits, 
and when they are light, bake in a moderately hot oven. 

Spice Rolls. 

Take a piece of bread dough, roll it half an inch 
thick, spread butter over it, and sprinkle with cinna¬ 
mon and white sugar ; roll it up as you would a jelly 
cake, cut in pieces an inch thick, place them in a pan, 
close together. Let them rise, and bake twenty 
minutes. 

Soda Biscuit. 

1 pint of sour cream. 

1 teaspoonful of soda. 

Flour to mix it as soft as can be handled. 

Cut thin, and bake quickly. 

Scrambled Eggs with Bread. 

Butter the bread, cut it in small pieces, and place 
them to brown in a skillet with a tablespoonful of 
butter. When brown, add : 

4 well beaten eggs. 

» 2 cups of milk. 

Season with pepper and salt. 

This makes a nice breakfast dish. 

Rye Cakes. 

Mix with enough rye flour, to make a batter about 
the same as for all griddle cakes, five well beaten eggs, 


112 


BREAKFAST AND TEA DISHES. 


half a teaspoonful of salt, and half a teaspoonful of 
soda, dissolved in two cupfuls of milk, that has first 
been warmed a little. Bake in small cakes on a hot, 
buttered griddle. 

Wheat Cakes. 

1 cup of sweet cream. 

3 well beaten eggs. 

A pinch of salt. 

1 cup of flour. 

Bake in little, buttered custard cups, in a quick 
oven, ten or fifteen minutes. 

Coffee Rolls. 

These are excellent for tea. Take a piece of light 
bread dough, about as large as your two hands, spread 
it out, and add a piece of butter as large as an egg, 
three-quarters of a teacup of white sugar, one egg, 
and a cupful of well washed currants, dredged 
thoroughly with flour. Knead well into the dough, 
make into rolls, place them in pans to rise; when 
light, bake about twenty minutes or half an hour. 

Grain Cakes. 

Cream together: 

4 eggs. 

2 teaspoonfuls of brown sugar. 

5 tablespoonfuls of rye flour. 

3 tablespoonfuls of wheat flour. 

2 tablespoonfuls of corn flour. 

A little salt. 

Milk enough to make a thin batter. 

Bake on a hot griddle as you would pancakes. 


breakfast and tea dishes. 


113 


Buckwheat Cakes. 

Stir with water into a thin batter, 

2 quarts of buckwheat flour, 

1 pint of corn meal, 

1 teacup of yeast, and let it rise over night. 

Buckwheat Cakes. 

Add enough luke-warm water to one quart of buck¬ 
wheat flour, one cupful of flour, and one-half cupful 
of wet yeast, to make a thin batter, and let them rise 
over night. In the morning, stir into the batter, one 
half teaspoonful of soda, dissolved in half a cup of 
luke-warm water. 

Apple Pancakes. 

Mix with one cup of milk, one w r ell beaten egg and 
pour gradually, stirring all the time, a cup and a half 
of flour, until smooth, then add an apple chopped fine, 
a pinch of salt and at last two cupfuls of snow. Drop 
in spoonfuls into boiling lard and let them cook until 
a nice brown, when taken out, dredge with sugar, quite 
thickly. 


Muffins. 

Add two •well beaten eggs to a pint of milk, and 
pour over one quart of flour, in which has been tho¬ 
roughly mixed and sifted, 
cup of sugar, 

2 teaspoonfuls of cream of tartar, 

1 teaspoonful of soda, 
i teaspoonful of salt. 


114 


BREAKFAST AND TEA DISHES. 


At last, pour in a tablespoonful of melted butter. 
Beat quite well, and bake a half an hour in muffin 
pans in a quick oven. 

Light Muffins. 

Add to two cups of warm milk, two well beaten 
eggs, a teaspoonful of salt, butter the size of a walnut, 
and half a cake of compressed yeast, or one half cup¬ 
ful of liquid yeast. Stir this mixture into the one 
quart of flour. Fill buttered muffin pans two-thirds 
full and let them rise to the top of the pans. Bake for 
twenty-five or thirty minutes. 

Corn Muffins. 

To make two dozen muffins, stir into two cups of 
flour, 

2 cups of corn meal, 

£ of a cup of sugar, 

1 teaspoonfui of soda, 

2 teaspoonfuls of cream of tartar, 

2 well beaten eggs, 

2 cups of milk, 

1 tablespoonful of melted butter. 

Beat well, and bake twenty minutes in muffin pans. 

Corn Muffins. 

Pour two cups of boiling water, gradually into two 
cups of corn meal, and one tablespoonful of sugar, 
and one teaspoonful of salt. Beat this thoroughly 
and set away in a cool place. Then in the morning, 
add, two well beaten eggs and one large tablespoonful 
of flour. Dip a tablespoon in cold milk, then fill it 
with batter, and drop in boiling fat. Cook ten minutes. 


BREAKFAST AND TEA DISHES. 


115 


Rice Muffins. 

2 cups of milk, 

4 cups of flour, 

1 cup of boiled rice, 

4 eggs, 

3 tablespoonfuls of sugar, 

1 tablespoonful of salt, 

1 tablespoonful of soda, 

2 tablespoonfuls of cream of tartar. 

Mix thoroughly, the salt, sugar, cream of tartar 
nd soda with the flour. Beat the eggs and add to the 
milk, and stir gradually into the flour. When you 
have beaten into a smooth batter, add the rice, and 
beat thoroughly, and bake half an hour in greased 
pans. 

Rice Griddle Cakes. 

• 

Mix together, 

^ of a cup of flour, 

1 cup of boiled rice, 

1 teaspoonful of soda, 

2 teaspoonfuls of cream of tartar, 

1 egg, 

Sweet milk enough to make a batter of the right 
consistency. 


Breakfast Cakes. 

Beat well together, 

1 egg, 

£ pint of sweet milk, 


116 


BREAKFAST ASI) TEA DISHES. 


1 cup of flour, 

1 pinch of salt. 

Heat gem irons very hot, well greased, and bake 
them in a hot oven. 

Bread Pancakes. 

3 well beaten eggs, 

1 cup of flour, 

2 pints of sour milk, 

1 pint of grated bread, 

1 tablespoonful of melted butter, 

1 teaspoonful of salt, 
i teaspoonful of soda. 

Fry as any griddle cakes. 

Rice and Hominy Cakes. 

Dissolve one ta^lespoonful of butter, in one cup of 
milk, and add, 

1 teaspoonful of salt, 

1 cupful of boiled hominy, 

2 cups of rice flour, 

2 eggs, 

Beat it well together, and drop in spoonfuls onto 
buttered tins, and bake in a moderately hot oven. 

Excellent Fried Cakes. 

Make a dough of rolling consistancy with flour, 
and two well beaten eggs, a pinch of salt. Cut with a 
cake cutter, and drop into boiling lard. When done, 
and still warm, dip into powdered sugar. 


BREAKFAST AND TEA DISHES. 


117 


Corn Pone. 


Mix together, 

1 pint of corn meal, 

£ pint of flour, 

2 teaspoonfuls of sugar or molasses, 

1 teaspoonful of salt. 

Dissolve one teaspoonful of soda in four teaspoon¬ 
fuls of boiling water, and pour it into three cupfuls of 
sour milk, and pour this into the other corn meal mix¬ 
ture. Then lastly add two well beaten eggs, and mix 
thoroughly. Fill buttered tins to the depth of an inch 
and a half, and bake in a quick oven, for a half hour. 

Graham Batter Cakes. 

Pour one and one quarter cups of boiling milk on 
two cupfuls of Graham flour, and stir it, add one and 
one quarter cup of cold milk and allow it to cool. Mix 
1 teaspoonful of cream of tartar, 
teaspoonful soda, 
tablesponful of salt, 

1 tablespoonful of sugar, into one cupful of 
flour and sift. 

Then add this, and two eggs, to the Graham and 
milk, and hake as any other batter cakes. 

Flannel Cakes. 

Boil three cupfuls of milk, and pour it on two cups 
of Graham flour, and two tablespoonfuls of butter, stir 
it until smooth, and set it away to cool; then add two 
cupfuls of flour, one t^aspoonful of salt, one table- 
spoonful of sugar, and a quarter of a cake of compres- 


118 


BREAKFAST AND TEA DISHES. 


b ed yeast, dissolved in four tablespoonfuls of cold 
water. Set it to rise over night, and bake in the morn¬ 
ing as any other griddle or batter cakes. 

Potato and Rice Bread. 

Dissolve one tablespoonful of butter in two cups of 
milk, add a cup of veast, a little salt, two tablespoon¬ 
fuls of mashed sweet potatoes, and two pints of rice 
Hour. Beat it well together, put in a greased pan, 
in which it is to be baked, and when it is light, bake 
in a moderate oven. 


Oat Meal. 

Soak the meal in cold water over night, and boil 
half hour in the morning. It is much better, cooked 
in a double boiler, and will take longer to cook. 

Oat Meal Pone. 

After the oatmeal has been boiled, put two pints 
in a buttered pan, season with salt and a half a cup of 
sweet milk to moisten it. Bake for a half hour, in a 
steady oven. Serve while hot. 


Cracked Wheat. 

Soak one cup of cracked wheat, in three cups 
of cold water over night. Cook the next morning 
in a double boiler, until done, and serve with sugar 
and cream. 


BREAKFAST AND TEA DISHES. 


119 


Corn Meal Mush. 

Put on a pot of water with a little salt in it, to boil. 
When it is boiling, stir in enough meal to make it 
pretty stiff. It must be put in a very little at a time, 
and stir it constantly, or it will become lumpy. Set it 
on the back part of the stove to cook, very slowly. It 
is eaten with milk and sugar. 

Fried Mush. 

Let boiled mush become cold, and cut it in slices 
about a half an inch thick, and fry in hot lard, a light 
brown. 


Mush Biscuit. 

Mix enough flour with two quarts of cold mush, 
and half a cup of lard, to make it roll nicely on a 
molding board. Roll the dough about as thick as you 
would for biscuits, cut them into cakes with a biscuit- 
cutter, and bake a rich brown color, for twenty min¬ 
utes. 


Indian Meal. 

To one quart of Indian meal, and two cups of flour, 
add six cups of milk, in which one tablespoonful of but¬ 
ter has been dissolved, a little salt, and two well beaten 
eggs. After mixing well, put in a greased tin and bake. 

Rice Bread. 

To three well beaten eggs, add two cups of rice flour, 
a little salt, and two teaspoonfuls of melted butter, 


120 


BREAKFAST AND TEA DISHES. 


and one teaspoonful of baking powder. Bake in a 
deep buttered pan, after mixing thoroughly. 

Fried Bread. 

Dip thin slices of bread into fresh milk, then into 
two well beaten eggs, and fry a light brown in a but¬ 
tered pan. Serve with syrup while hot, 

Rice Cake. 

Add to one cup of boiled rice, a cup and a half of 
flour, a little salt, a half a cup of yeast, and a half a 
cup of milk. Mix it all well together, Put it in a 
buttered pan to rise, and when light, bake in a medium 
oven. 

Milk Toast. 

Put a quart of milk on the stove, and stir into it a 
teaspoonful of flour, dissolved in milk, and a lump of 
butter the size of an egg. Let it just come to a boil, 
and pour over some nicely buttered toast. 

Fried Bread. 

Beat together, one egg, one half teaspoonful of salt, 
one half cup of cold milk, and dip slices of stale bread 
into it, and fry them in hot butter. Serve while they 
are hot. 

A Good Breakfast Dish. 

Make a kind of omelet of eight well beaten eggs, 
with one cup of sweet milk, pepper and salt. Fry this 
in a sauce pan with melted butter. Pour this over ham 
which has been nicely broiled and laid between but¬ 
tered toast. 


BREAKFAST ANI) TEA DISHES. 


121 


Indian Meal Waffles. 

Pour two cups of boiling milk into half a cup of 
Indian meal, and one tablespoonful of butter. Mix 
together one large cupful of flour, half a teaspoonful 
of salt. After the milk and meal have cooled, add to 
it two well beaten eggs and the mixed flour. 

Corn Cake. 

At night, put two pints of milk on to boil, and 
gradually pour in two cupfuls of cornmeal, add a 
tablespoonful of butter, one teaspoonful of salt, and 
beat it well, and set away in a cool place. Then in the 
morning, beat into it thoroughly, two well beaten eggs, 
and pour into buttered plates, and bake a half hour 
To have the cakes good, depends on a thorough beat¬ 
ing in the morning. 

Yeast Corn Cake. 

Pour three cups of boiling milk over two cups of 
cornmeal, beat thoroughly, and add a teaspoonful of 
salt, tablespoonful of sugar, two of butter. Mix well. 
Let this cool and add, two tablespoonfuls of liquid 
veast, and one well beaten egg. Let this rise five 
hours before pouring into a well greased baking pan. 
Pouring about one and a half or two inches thick. 
Rise a half hour before baking. Bake forty minutes. 


122 


VEGETABLES. 


VEGETABLES. 


General Directions. 

After washing and picking, cut out all decayed or 
unripe parts. Most vegetables are better to be placed 
in cold water before cooking. 

Always have vegetables as fresh as possible ; green 
vegetables ought to be cooked on the same day they 
are gathered. 

Have plenty of water in the pot while boiling 
vegetables, and always be sure they are done before 
serving ; but do not overdo them, as in some vegetables 
it spoils their color, and they are not so crisp and 
nice if they are overdone. 

The water should always be boiling before putting 
in the vegetables, and continue to boil until done. 

Season all vegetables when they are done, just be¬ 
fore they are placed on the table. 

Time Required for Boiling Vegetables. 

This may be varied from, as all vegetables must cook 
until tender. 

Asparagus. —Boil twenty minutes, in as little water 
as possible. 

Beans, Shell. —Boil from one-half to one hour. 



VEGETABLES. 


123 


Beans, String.—B oil about one hour and a half. 

Beans, Lima. —Boil three-quarters of an hour. 

Beans, Navy. —Boil two and a half hours; use 
plenty of water. 

Beets. —Boil one to two hours, when the skin will 
slip off readily. 

Cabbage. —Boil one-half to one hour in plenty of 
water. Should be salted while boiling. 

Cauliflower —Wash carefully, look out for worms. 
Boil a quarter to half an hour. 

Corn, Green. —Boil twenty minutes, use hot water. 

Dried Corn. —Soak over night; boil one hour and 
a half. 

Green Peas. —Boil twenty minutes in cold water 
enough to cover, and salt when nearly done. 

New Potatoes. —Boil about half an hour. 

Onions.—B oil one hour and a half. 

Potatoes, Old.—B oil about three-quarters of an 
hour. 

Pumpkins. —Boil about an hour. 

Rutabagas. —Boil about two or two and a half 
hours. 

Spinach. —Boil fifteen minutes. 

Squash. —Boil a half hour. 

Turnips. —Boil two to three hours. 

Turnips must cook a long while. If you slice 
them thin, they will cook in an hour and a quarter; 
if only halved, they will require two hours and a half. 

Hold onions under water while peeling or handling, 
and it will prevent them from bringing tears to 
the eyes. 


124 


VEGETABLES. 


Pour boiling water over potatoes in the spring, 
when they are beginning to sprout, and let them stand 
long enough to kill the sprouts, and they will he bet¬ 
ter than new ones. 

It is better to steam squash; as to put it in water 
makes it too soft and watery. 

Turnips. 

Turnips being very watery, must he put on to cook 
in boiling water, and kept boiling until done. When 
they are taken out, drain through a colander, mash, 
and season with pepper and salt, and a lump of butter. 
A little sweet cream added greatly improves them. 

Hominy. 

Alter washing it well, add one quart ot water to 
three cupfuls of hominy, and let it soak over night; 
then put it over a slow lire, and let it boil until all the 
water is boiled away; just before removing from the 
fire, add a teaspoonful of salt. It is served with but¬ 
ter and sugar, or eaten with meat seasoned with gravy. 

Lima Beans. 

Put them on in boiling water with a little salt in 
it, and when boiled until they are tender, pour off the 
water; then add a cup of cream, a lump of butter the 
size of a walnut, salt and pepper, and let them sim¬ 
mer a little while before serving. 

String Beans. 

String them, break them in pieces, let them stand 
in cold water a little while before cooking, put them 


VEGETABLES. 


125 


on to boil in a kettle where a piece of pork is cooking. 
Cook half an hour, and serve with butter, season with 
pepper and salt. 

Baked Beans. 

After the beans have been boiled very tender, take 
them out and allow them to cool a little hit; then 
place them in an earthen baking dish, with a little 
pepper, salt, two slices of bacon, and drop little hits 
of butter over the top. Bake half an hour, or until a 
light brown crust is formed on top. 

A Boiled Dinner. 

Take an ordinary sized cabbage, cut in quarters, 
and after removing the heart, place it on to boil in a 
quart of water. Wash, peel and quarter a medium 
size beet and one or two turnips, boil slowly for two 
hours. When they have boiled an hour and a half, 
put in the potatoes, some slices of squash, and allow 
them to cook together until done. When the cabbage 
has cooked a little while, place in as much pork as 
you wish for your dinner. If they are not seasoned 
enough from the salt pork, sprinkle in a little more 
salt. 

Tomato Toast. 

Toast some nice pieces of bread, and pour ove: 
them the tomatoes, prepared as follows: 

Cook together, four medium sized tomatoes and 
one medium sized onion, pared and sliced fine, for 
three-quarters of an hour ; when done pour ofi the 
water, and season to suit the taste; then add one cup 
of sweet cream, or milk, and a tablespoonlul of 

butter. 


126 


VEGETABLES. 


Tomato Custard. 

Bake quickly in small cups : 

1 pint of stewed, strained tomatoes. 

2 pints of milk. 

4 eggs. 

1 teacupful of sugar. 

Try it. 


Spiced Tomatoes. 

To one-half dozen ripe tomatoes that are peeled 
and sliced, add: 

1 cup of brown sugar. 

1 cup of vinegar. 

1 teaspoonful of cinnamon. 

1 teaspoonful of allspice. 

1 teaspoonful of cloves. 

Boil together for two hours. Plaice in jars to cool. 

Fried Salsify. 

Take boiled salsify, cold, then cut into thin slices; 
make a batter of: 

1 egg. 

2 cups of flour. 

1 teaspoonful of soda. 

A pinch of salt. 

Buttermilk to make a thick batter. 

Fry in cakes, in a skillet of hot lard, to a nice 
brown. 


VEGETABLES. 


127 


Spinach. 

Wash it well, so there will be no grit or sand, place 
in water enough to nearly cover it; add two table¬ 
spoonfuls of salt, and boil fifteen minutes, or until 
tender. When done, drain it, chop fine, and season 
with a tablespoonful of butter, pepper and salt, and 
lay sliced hard boiled egg over it when placed in 
the dish. 


Cabbage. 

Boil it in two cups of milk and cream. When it 
is nearly done, add a piece of butter, and salt and 
pepper. 

Boiled Cabbage. 

Wash the cabbage well, leaving off* the outer leaves, 
cut into quarters and boil in plenty water, three-quar¬ 
ters of an hour; then drain, chop fine, and season 
with butter, salt and pepper. 

Smothered Cabbage. 

Cut a small head of cabbage fine, and put into a 
pan where meat has been fried; put on a very little 
sweet milk, season with pepper and salt, and butter 
the size of an egg. Cover it tightly and let it stand 
on the back of the stove fifteen or twenty minutes. 

Sauer Kraut. 

Take off the outer leaves of the cabbage and the 
core, and cut it very fine on a slaw cutter ; put it down 
ir . keg or large jar, and sprinkle a little salt between 


128 


VEGETABLES. 


each layer, and pound each with a masher or mallet. 
When the receptacle is full, place some large cabbage 
leaves on top, and a thick cloth, lirst wrung out of 
cold water; then cover it and put on a very heavy 
weight. It should stand for six weeks before using, 
and it should have every bit of scum removed by 
washing the cloth and the weight. Before it is used, 
the water should he drained off and fresh put on. 

To Cook Sauer Kraut. 

Cover it with boiling water and let it boil one hour. 
When done, add enough butter to fry it. A piece of 
pickled pork, or ham, may be cooked with it instead 
of butter. 


Fried Onions. 

They must be cut in very thin slices, and fry them 
in hot bacon grease. Cover them closely, stir them 
often, and let them cook ten or fifteen minutes. 

Onion Stew. 

After peeling and slicing the onions, let them 
stand in cold water twenty or thirty minutes. Place 
them in the pot in fresh cold water, and after coming 
to the boil, allow to remain on fire for five minutes, 
then drain it off and put on more cold water, and let 
it cook three minutes; repeat this three times, and 
the fourth time allow them to cook tender, when you 
will then strain, and dress with milk, pepper, salt and 
butter to the taste, and a little flour to thicken it. 


VEGETABLES. 


129 


Roasted Onions. 

Onions are very good roasted in hot ashes, with¬ 
out removing the skin. When they are done, take off 
the skin and flavor with pepper, salt and butter. 

Succotash. 

To every pint of corn, add only half as many 
beans. Cook the corn and beans separately ; it being 
necessary to cook the latter three or four hours. 
About an hour before serving, put them together, and 
let them cook well. When done, season with salt, 
pepper and a lump of butter. 

Tomato Succotash. 

To every half pint of tomatoes, a pint of corn, cut 
from the cob; let them cook twenty or twenty-five 
minutes, then add a very little bread crumbs, pepper, 
salt, and a piece of butter the size of an egg. 

Boiled Beets 

They are to be washed well, and boiled until 
tender, about two hours is required. When done, 
after boiling from one to two hours, take them out. 
peel them, slice, and put over them butter, pepper, 
salt, and vinegar if desired. 

Baked Beets. 

Beets are nearly always boiled, but if baked right, 
they are excellent. Wash them well, and place in a 
dripping pan to roast, as you would meat, with a little 


130 


VEGETABLES. 


water, replenishing it as it cooks away. Bake slowly 
in a moderate oven for three hours, and when soft, 
peel them, and season to the taste, with quite a little 
butter, pepper and salt. 

Cucumbers. 

Pare half-grown ones, slice very thin, and place 
them in such a dish with (salt sprinkled over them), 
that another plate may be put over them, with a weight 
to press out the water. Let them stand for half an 
hour, then drain off the water, sprinkle pepper, and 
pour vinegar over them. 

Cauliflower. 

Wash them thoroughly, and place them head down¬ 
ward in a pan of cold, salt water, to draw out the in¬ 
sects. Use plenty of water, with a pinch of salt in it, 
in boiling them, until the stocks are tender. Serve 
with a dressing made as follows : Stir into a pint of 
boiling w’ater, a little flour, a little milk, and an egg; 
let this boil a few minutes until as thick as cream, 
then put in a piece of butter, a little salt and pepper. 

Asparagus. 

Cut off the w’hite bottoms of the stems, and wash 
the tops nicely ; put them on to boil in water with a little 
salt in it, and let them boil twenty-five minutes, or 
until tender. Have toasted some pieces of bread, and 
dip them in the w’ater the asparagus was boiled in, 
and lay them on a dish, and put the asparagus over 


VEGETABLES. 


131 


them. Have prepared, a cup of cream thickened a 
little with flour, a lump of butter, pepper and salt to 
suit the taste, and pour this over the whole. Serve 
while hot. 


Broiled Mushrooms. 

Pare and cut off the stems of nice, fresh mush¬ 
rooms, dip them in melted butter, season with pepper 
and salt, sufficient, and broil on both sides over clear 
coals. To be served on toast. 

Parsnips. 

Boil large parsnips one-half hour, and then take 
out, peel, cut in the middle, and put in pepper and 
salt, and bake them an hour, or until a crisp brown. 

Parsnips. 

Peel, cut them in slices, fry in a hot griddle, greased 
with butter, until brown. Parsnips that have re¬ 
mained in the ground all winter are considered 
the best. 


Stewed Celery. 

Use only the tender stalks, which should be cut 
into small pieces and stewed in beef broth. When 
cooked tender, dress with: 

^ pint of cream. 

1 teaspoonful of butter. 

1 teaspoonful of flour. 

Pepper and salt to suit the taste. 


132 


VEGETABLES. 


Vegetable Oysters. 

One bunch of oysters, boiled and mashed, add : 

2 cups of sour milk. 

J teaspoonful of soda. 

2 well beaten eggs. 

The oysters. 

Flour enough to make a batter of ordinary 
consistency. 

Fry in hot lard, dropping from a spoon. 

Mock Oysters. 

i 

3 grated parsnips. 

£ pint of sweet cream. 

Butter, the size of a walnut. 

3 eggs, well beaten. 

1 teaspoonful of salt. 

3 tablespoonfuls of flour. 

Fry as you would pancakes. 

Scolloped Vegetable Oysters. 

Cut the scraped roots into small pieces, and boil 
until tender. Place in a deep dish a layer of rolled 
crackers or bread crumbs, and layers of the oyster, 
consecutively seasoning each layer with pepper, salt, 
butter and parsley, or celery leaves. When the dish 
is full, pour over it two pints of sweet milk, and bake 
an hour and a half, or two hours in a medium oven. 

Fried Salsify. 

Boil the roots whole, then slice them lengthwise, 
and fry in butter, after they are first dipped in a flour 
batter. 


VEGETABLES. 


133 


Boiled Green Corn. 

After the husks and silk have been removed, place 
the ears of corn in boiling water, in which a little salt 
has been put, and boil fifteen minutes, until done. 

It is claimed by some, that if one layer of the in¬ 
side husks are left on the corn when boiling, that it 
makes it more tender. These husks should be strip¬ 
ped off however, before putting on the table. 

Baked Corn. 

1 quart of corn, cut from the cob. 

§ cup of cream. 

1 tablespoonful of butter. 

Season with pepper and salt to suit the taste. 

Bake one hour. Stir it several times while baking. 

Fried Corn. 

Put into a skillet containing hot butter, corn that 
has been cut from the cob. Season with pepper and 
salt, and stir it often, to prevent its burning. It should 
be kept covered, 


Canned Corn. 

After the corn has come to a boiling, add to every 
pint of corn, one tablespoonful of a solution, made of 
t a t o and a half ounces of tartaric acid, dissolved in a 
pint of water. When the corn is opened for use, add 
one teaspoonful of soda to every three pints of corn, 
before cooking it. 


134 


VEGETABLES. 


Corn Oysters. 

Grate the corn into a dish, and season with salt 
and pepper, Drop a spoonful into a well buttered 
skillet, in the form of oysters, and as soon as they are 
brown, turn them over to brown the same on the other 
side. Serve hot. 


Hulled Corn. 

To every pint of corn, add a half teaspoonful of 
baking soda, and enough water to cover it. Let it soak 
over night and in the morning boil in this solution, 
until the hulls will rub off, which will require about 
two hours. 


Corn Custard. 

After cutting the corn from the cob, mix it medium 
thick with milk, pepper and salt to taste. Then add, 
three well beaten eggs, and bake twenty-five or thirty 
minutes. 


Corn Cakes. 


Mix well: 

1 pint of grated corn. 

1 teaspoonful of melted butter. 

3 tablespoonfuls of sweet milk. 

2 eggs, well beaten. 

3 tablespoonfuls of rolled crakers. 
Fry in hot butter. 


VEGETABLES. 


135 


Saratoga Potatoes. 

Take nice large potatoes, and after peeling and rins¬ 
ing thoroughly, cut them into slices, as thin as can be, 
with a very sharp knife. Have the skillet very hot, 
before placing them. Quite a good deal of lard is re¬ 
quired for these, and in it only a few r can be done at a 
time. When done, they will be very crisp. 

Macaroni. 

Break the sticks of macaroni, as many as are wished 
and let them soak in a cup of milk for two hours, then 
place it on to boil, and when it is perfectly tender and 
soft add: 

1 teaspoonful of flour, dissolved in a little bit 
of cold milk. 

1 tablespoonful of butter. 

1 teacup of sw r eet cream. 

Then let it cook for five minutes. Season with 
salt. 


Potatoes. 

Heat potatoes, that have been boiled, in a sauce 
pan, containing a cupful of beef stock, well seasoned 
with pepper and salt, and a little parsley, wich has 
first been fried brown in butter. Cut the potatoes in 
thin slices, and let them cook slowly until they are 
w'ell saturated with this gravy. 

Tomato Oysters, 

Remove the skin and cook well one half dozen fair 
sized tomatoes, seasoned with a small piece of butter, 


136 


VEGETABLES. 


pepper and salt, sufficient. When done, pour into 
them one-half teaspoonful of soda, dissolved in a 
tablespoonful of cool milk, and add all to a dish of 
crackers which have been soaked in a quart of boiling 
milk. 


Scalloped Cabbage. 

Place a layer of finely chopped cabbage in a pan, 
and put over a layer of bread crumbs, or rolled 
crackers, moisten with milk, or cream, which has been 
seasoned with salt, pepper, and butter; another layer 
of cabbage, and bread crumbs, and so on until the pan 
is full. It should be well baked, and browned nicely 
on top. 


Baked Corn. 

Bake in a pudding dish one hour: 

1 dozen grated ears of corn. 

1 cup of milk. 

Pepper, butter, and salt. 

Fried Egg Plant. 

Make a weak solution of salt and water; pare the 
egg plant and cut in thin slices, let them soak in the 
solution an hour and a half; then take them out and 
wipe the slices dry, dip in beaten egg, and roll in 
grated dry bread, or cracker crumbs. Fry in hot 
butter, or lard, until soft and a nice brown, and serve. 

Fried Tomatoes. 

Cut the tomatoes in slices, without skinning, 
sprinkle pepper, salt and flour over them, and fry in 


VEGETABLES. 


137 


butter until brown. After they are taken up, pour 
cream into the butter and juice, and while boiling hot 
pour over the tomatoes. 

Scalloped Potatoes. 

Peel them and slice thin, then lay in a stew pan a 
layer of potatoes, sprinkle with pepper, salt, a little 
flour, and a piece of butter the size of a walnut, then 
another layer of potatoes, then the seasoning, and so 
on until the pan is full. Fill the pan half full with 
sweet milk, put into the oven and bake twenty or 
thirty minutes. 


Potato Souffles. 

Boil six fair sized potatoes and mash very fine, 
avoiding any lumps. Boil one cup of milk and one 
cup of butter; add the potatoes, salt and pepper suffi¬ 
cient, and beat to a cream; then add, one at a time, 
the yolks of five eggs, and beat it well. Beat to a 
stiff froth the whites of the eggs, and add this to the 
mixture, stir lightly, pour into a buttered pan and 
bake twenty minutes. 

Baked Sweet Potatoes. 

Wash the potatoes and lay them in the upper slide 
of the oven to bake. When half done, stick a fork 
into them to let the steam out. 

Fried Sweet Potatoes. 

Peel and slice, and fry in just enough lard, or but¬ 
ter, to prevent them from burning. 


138 


VEGETABLES. 


Mashed Potatoes. 

Peel and wash the number of potatoes wanted, 
cover them with boiling water, add a tablespoonful of 
salt, and let boil until quite done; then drain off the 
water, and mash very fine, add to them two tablespoon¬ 
fuls of butter and a cup of cream, beat until quite 
white and light, with a heavy fork. Season to suit 
the taste. 


Potato Cakes. 

Mold into little cakes, cold mashed potatoes, and 
fry them a light brown in hot butter. 

Yankee Potato Balls. 

Boil potatoes, season and mash the same as for 
mashed potatoes. Press a teacupful of the pulp in a 
teacup, and turn out as many as you wish in the same 
way, and put into a pan, Beat an egg, and rub over 
each cake; put in the oven and bake until nicely 
browned. 


Baked Tomatoes. 

Scald and peel some nice ripe tomatoes, and place 
them, whole, in an earthen dish ; pour two tablespoon¬ 
fuls of melted butter over them, dredge with Hour, sea¬ 
son with pepper and salt. Bake until they are a nice 
brown. 


VEGETABLES. 


139 


Tomato Fritters. 

Scald and peel the tomatoes; put them in a chop¬ 
ping bowl and chop them fine, season with pepper, 
salt, and stir flour, with one-half teaspoonful of soda, 
to make a thin batter. Fry in butter or lard over a 
quick fire, and serve as soon as possible after taking 
from the fire. 


Stuffed Tomatoes. 

Take large tomatoes of even size ; scoop out of the 
top of the tomato as much as you can without spoil¬ 
ing the shape, and fill with a stuffing made as follows : 

Fry a small chopped onion in a little butter, when 
nearly done, add some bread crumbs moistened with 
a little milk, and season with pepper and salt, put a 
little butter on each and bake twenty minutes, or 
until a nice brown. 


PIES. 


General Directions. 

Pies and Pastry should be made as quickly as pos¬ 
sible, and not handled much. 

Use as little water as possible in making dough for 
the crust. Too much water makes it tough. 

Always make the under crust a little the thickest, 
and if only one is made, an extra strip about the edge 
is necessary to keep it from breaking so easily. 

It is not necessary to grease pie-plates ; a little flour 
dusted on the bottom before placing the crust, does as 
well. 

Time for baking varies, with the kind of pie. A 
lemon, or any kind of a custard pie, will require but 
about twenty minutes, while a fruit pie will take from 
half to three quarters of an hour. 

To make a pie of something quite juicy, a little 
white of egg rubbed on the bottom crust, will prevent 
it from running through onto the tin, and tasting of it. 

A great improvement is made in pie-crust, by the 
addition of about a teaspoonful of baking powder, to 
three pints of flour. In which case, not so much short¬ 
ening is required. 



PIES. 


141 


And lastly, when the crust is made, a little while 
before using, if placed on ice, it is made much more 
flaky. 

In using very juicy fruit, if the juice is thickened 
with a little corn starch, it will not boil over. 

Pie Crust. 

For four or five pies : 

2 quarts of flour. 

1 teacupful of lard. 

A pinch of salt. 

1 desertspoonful of baking powder. 

2 teacupsful of water. 

Mix well, with as little handling as possible, and 
sprinkle a little flour on the moulding board, before 
rolling out, so it won’t stick to the board. 

Pie Crust. 

For two or three pies, rub slightly: 

£ cup of butter. 

\ cup of lard. 

1 quart of sifted flour. 

A pinch of salt. 

Wet it with one cup of cold water, and handle it as 
little as possible. 

Pie Crust. 

Rub into one quart of flour: 

f cupful of butter. 

1 tablespoonful of sugar. 

1 teaspoonful of salt. 

Beat one egg and add it to one teacup of water. 
Then moisten the butter and flour with this, and roll 
lightly, after it is mixed. 


142 


PIES. 


Apple Pie. 

Line the pan with pie crust, and fill it with thinly 
sliced sour apples, and cover with the upper crust, but 
do not press the two crusts together. Let it bake a 
light brown. When it is done, remove the upper crust, 
and season with butter, sugar, and spices or liavoring 
to taste. 


Apple Pie. 

Cut in half and core ripe apples, that will bake 
well; line the pan with crust and lay the apples in, 
round side down. Fill the cores with a paste, made of 
butter, sugar and nutmeg, and bake until done. 

Apple Pie. 

Cut in thin slices, peeled, cored, and moderately 
tart apples. Fill the under crust, and sprinkle enough 
brown sugar to make sufficiently sweet, with two or three 
teaspoonfuls of butter dropped on the top. To be 
baked with an upper crust, and in a moderate oven for 
forty minutes. 


Cocoanut Pie. 

Beat together: 

J cup of butter. 

1 cup of sugar. 

Then add: 

4 eggs. 

i grated cocoanut. 

1 quart of milk. 

Bake with an under crust only. 


PIES. 


143 


Cocoanut Pie. 

cup of sugar. 

1 cup of grated cocoanut. 

2 eggs. 

2 cups of milk. 

1 tablespoonful of corn starch. 

A small piece of butter. 

To be baked with but one crust. 

Cream Pie. 

A scant half cup of corn starch may be used, one 
cup of sweet cream, half a cup of sugar. Flavor with 
lemon. Bake as you would a custard pie. 

An Elegant Cream Pie. 

Beat together: 

i cup of corn starch. 

1 cup of sugar. 

2 eggs. 

Then stir into it, one pint of hot milk, and let it 
cook. When cool, put between two crusts that have 
been previously baked and are cold. 

Custard Pie. 

2 cups of milk. 

3 well beaten eggs. 

A pinch of salt. 

\ cup of sugar. 

i cup of corn starch, dissolved in a little milk 
Flavor with lemon or vanilla. 


144 


PIES. 


Lemon Pie. 

Beat to a cream, one cup of sugar, and three eggs ; 
then add the rind grated, and juice of two lemons, two 
tablespoonfuls of corn starch, and one cup of milk. 
Baked with but an under crust. Take the W’hites of 
three eggs, and froth them quite stiff, and add three 
tablespoonfuls of sugar. Spread this over the top, and 
brown a little in the oven. 

Lemon Pie. 

Grate the rind of three lemons, take the juice of 
four, extracting the seeds. Then take the yolks of four 
eggs and beat with them: 

2 cups of sugar. 

2 tablespoonfuls of melted butter. 

1£ cups of milk or water. 

Then mix into paste five tablespoonfuls of flour 
with a little milk or water, and add to the other ingre¬ 
dients. Bake thirty minutes in a slow oven. When 
done, cover with meringue, set back in the oven until 
a delicate brown. 

For the meringue, take the whites of five or six 
eggs, beat them to a stiff froth and six tablespoonfuls 
of powdered sugar beaten well together. 

A Lemon Pie. 

Boil two cups of sweet milk, and then stir into it 
two tablespoonfuls of corn starch, dissolved in two 
tablespoonfuls of water, and let it boil ten minutes 
Beat together, the yolks of two eggs, just the yellow 


PIES. 


145 


part of the rind of two lemons, and the juice; and one 
cup of sugar, and a tablespoonful of melted butter, 
Add to this, the starch if cool. To be baked in one 
crust, when done, spread over the top, frothed whites 
of three eggs and three tablespoonfuls of powdered 
sugar. Set in the oven a few minutes, and let brown, 
very slightly. 


Pumpkin Pie. 


2 eggs. 

cups of sugar, 
pint of milk. 

1 pint of strained pumpkin. 

$ teaspoonful of ginger. 

2 teaspoonfuls of cinnamon. 

Pumpkin Pie. 

1 coffeecupful of milk. 

3 eggs. 

1 teaspoonful of butter. 

2 teaspoonfuls of cinnamon. 

1 teaspoonful of ginger 

A little pepper and salt. 

1 teacup of molasses. 

1 cup of stewed pumpkin. 

Bake with one crust. 

Mock Apple Pie. 

Roll quite fine, three or four butter crackers, and 
pour over them, one half pint of cold water; then 
add one teacup of sugar, the juice and pulp of one 
lemon, half grated lemon rind, and a little nutmeg. 
Bake between two crusts one half hour. 


146 


PIEB. 


Apricot Pie. 

Take the apricots before they are quite ripe, and 
stew them as you would apples, and then make the 
pie the same as you would apple pie. 

Cranberry Pie. 

Rub the cranberry sauce through a colander, sepa¬ 
rate the skins from the pulp, then put the sauce into 
the plates lined with pie crust, grate a little nutmeg 
over the top, and lay strips of the crust across each 
other over the top, and bake. 

Damson Pie. 

Stew the damsons whole, in just enough water to 
keep them from burning. When they are about done, 
sweeten and let them stand until cold. Line the pie 
plates with crust and fill with the sauce, dredge flour 
and nutmeg over them, cover with another crust, and 
bake twenty minutes, or until done. 

Marlboro Pie. 

Pare and grate sweet apples, and add: 

2 well beaten eggs. 

2 tablespoonfuls of powdered sugar. 

1 tablespoonful of melted butter. 

The grated rind and half the juice of a lemon 
£ wineglassful of brandy. 

1 teacupful of milk to every cupful of grated 
apples. 

Mix all this well together, and pour into a plate 
lined with pie crust and bake half an hour. 


PIES. 


147 


Orange Pie. 

Make orange pie the same as lemon, using oranges 
instead of lemons, and not quite so much sugar. 

Peach Pie. 

Line a deep pie pan with pie crust and put in a 
layer of sliced peaches and then a layer of sugar, so 
on, until the pan is full; dredge flour over the top, 
cover with another crust, and bake half an hour. Cut 
a slit in the upper crust to allow the steam to escape. 

Squash Pie, 

This pie is made the same as pumpkin pie, substi¬ 
tuting squash for pumpkin, and using a little more 
milk, as squash is dry. 


Tarts. 

Roll the paste very thin, and bake them in little 
patty pans. When done, and cold, fill with any kind 
of preserves, jelly, or marmalade. 

A Pie Plant Pie. 

Place between two crusts: 

2 cups of pie plant. 

1 tablespoonful of water. 
i cup of sugar. 

A small piece of butter. 


148 


PIE9. 


Rhubarb Pie. 

Line a plate with crust, and fill with sliced rhubarb, 
covered with sugar, and custard, the same as for cus¬ 
tard pies. Use only the yolks of the eggs in the 
custard, saving the whites to froth and spread over 
the top. 

Vinegar Pie. 

Boil altogether: 

1 cup of vinegar. 

1 cup of molasses. 

1 cup of sugar. 

3 cups of water. 

2 well beaten eggs. 

Let it cool, and flavor with extract of lemon, and 
pour into plates lined with rich paste. 

Pineapple Pie. 

One grated pineapple, and to every cupful of the 
pulp add one cupful of fine white sugar. Bake it as 
you would any other pie with two crusts. 

Gooseberry Pie. 

Stew the gooseberries in just enough w’ater to keep 
them from burning. When done, and still hot, sweeten 
w ith white sugar, and let them stand until cool. Then 
put into the pie plate that is lined with crust, dredge 
with flour, a little butter, and flavor with grated nut- 


PIES. 


149 


meg. Roll out the upper crust, cut a little slit in it 
so the steam may escape, and pinch nicely together 
with the under crust. Let it bake twenty-five 
minutes. 


Currant Pie. 


Wash the currants well, and place them in the 
plate lined with paste; dredge with flour, sprinkle 
one-half cup of sugar over them, and one tablespoon¬ 
ful of water. Place on the upper crust, pinch the 
edges together, and bake twenty minutes. 


Mince Pies. 

Boil one large beef heart until tender; when cold 
chop fine ; then add to it: 

3 pints of finely chopped sour apples. 

’ 1 pound of chopped raisins. 

1 pound of currants. 

\ pound of chopped citron. 

^ quart of molasses. 

1 pound of brown sugar. 

1 pint of brandy. 

2 pints of cider. 

1 tablespoonful of allspice. 

1 tablespoonful of cinnamon. 

2 nutmegs, grated. 

Put on to cook for two hours, and let it stand for 
two days before using. More apples may be added if 
too rich. 


150 


PIES. 


Mince Pie. 

Select four pounds of lean boiled beef, trim away 
all the sinewy parts, and chop with two pounds of 
fresh beef suet, then add : 

6 pints of minced apples. 

2 pounds of brown sugar. 

2 ounces of ground spices mixed in equal 
proportions. 

The grated rind of 6 oranges and 6 lemons. 

1 pint of wine. 

1 pint of brandy. 

2 pounds of stoned raisins. 

2 pounds of currants. 

1 tablespoonful of salt. 

Mix all thoroughly together and keep closely 
covered. 


Mock Mince Pie. 

Heat thoroughly together: 
cup of water. 

£ cup of vinegar. 

1 cup of bread crumbs. 

cup of molasses. 

1 cup of sugar. 

1 cup of chopped raisins. 

1 tablespoonful of cloves. 

1 tablespoonful of nutmeg. 

1 tablespoonful of cinnamon. 
1 tablespoonful of butter. 


PUDDLNG8. 


161 


PUDDINGS. 


General Directions. 

In making Puddings that are boiled, the water must 
be boiling before placing them in, and never allowed 
to cease for one moment until the pudding is done. 

Also if the pudding is to be placed in a bag or cloth, 
the bag should be first wrung out with hot water,'and 
spread with a little flour before pouring in the batter. 

When puddings, boiled in moulds, are placed in a 
vessel containing cold water after removing from the 
pot, and then taken immediately from the mould, there 
will be no trouble from their sticking. 

Generally it requires twice as long for boiled or 
steamed puddings to become done, as it does for 
baked puddings. 

Baked puddings require a moderate oven. Not too 
hot, or they will burn before baking. If too cool, they 
will become tough and saggy. 

Puddings, and in fact everything should be made 
of the very best material. A strict observance of all 
rules, and, of course, a little practice and experience 
will insure good results. 



152 


PUDDINGS. 


Bread Pudding. 

2 cups of grated bread crumbs. 

3 eggs. 

Sugar to taste. 

Season with nutmeg or cinnamon. 

Milk to make very thin. 

Save out the white of one egg, beat to a stiff froth, 
add a tablespoonful of powdered sugar, and when the 
pudding is done (which will take about thirty minutes) 
spread on the top, and set it back in the oven a mom¬ 
ent to brown. 


Bread Pudding. 

Take pieces of stale bread, not too hard, and spread 
them with butter, and lay them in a pudding dish. 
Take one quart of sweet milk, and mix with one cup 
of 6Ugar, the well beaten yolks of three eggs, and pour 
this over the buttered bread. Place in the oven to 
bake for forty minutes. When done, spread over the 
top the frothed whites of the eggs, and place back into 
the oven to brown a light brown. It may be flavored 
with lemon or vanilla. 

English Plum Pudding. 

1 pound of finely chopped suet. 

1 pound of stale bread, grated. 

1 pint of sugar. 

1 pound of raisins. 

3 pounds of currants. 

1 glass of brandy. 


PUDDINGS. 


153 


2 teaspoonfuls of ginger. 

2 nutmegs. 

\ pint of milk. 

A little salt. 

Beat well, steam five hours, and serve with a rich 
sauce. 


Apple Pudding. 

Mix and sift together : 

1 pint of flour. 

1 teaspoonful of cream of tartar. 

\ teaspoonful of soda. 

^ teaspoonful of salt. 

Then rub in it two tablespoonfuls of butter, then 
pour in an egg, and a scant cup of sweet milk, mix 
quickly and thoroughly, and spread the dough about 
one half inch thick on a pan. Pare the apples, core 
and cut in eighths, and stick them into the dough in 
rows. Sprinkle with a quarter of a cup of sugar. 
Bake in a quick oven for about twenty-five minutes. 
Serve with cream and sugar. 

Apple-Tapioca Pudding. 

Soak one cup of tapioca in three pints of cold 
water over night. Then put it on to boil twenty or 
thirty minutes, or until it looks clear. Then add a 
quart and a half of pared and quartered apples, one 
cupful of sugar, one teaspoonful of salt, and essence 
of lemon. Now put it into a buttered dish, and bake 
an hour and a quarter. Serve when cool, with sugar 
and cream. 


154 


PUDDINGS. 


Tapioca Pudding. 

Soak in lukewarm water, one half cupful of tapioca 
over night. When soaked, put into it: 

1 quart of sweet milk. 

4 well beaten eggs. 

^ cup of sugar. 

^ teaspoonful of salt. 

Boil until it creams, stirring constantly with a 
wooden spoon. Stir the whipped whites of the eggs in¬ 
to it as you would in float. Add gelatine jelly, laid 
on in spoonfuls. 

Iceland Pudding. 

2 cups of white sugar. 

The whites of six well beaten eggs. 

1 cup of tapioca, soaked thirty minutes in two 
cups of cold water. 

Beat this very thoroughly until quite stiff, flavor 
with lemon, and pour into moulds. To be served cold, 
and with a custard made from the yolks of the eggs, 
and two pints of milk. 

Illinois Pudding. 

Steam for half an hour: 

1 egg. 

$ cupful of sugar. 

\ cup of butter. 

1 cup of sweet milk. 

1 cup of dried or fresh fruit. 

1§ cupfuls of flour. 

2 teaspoonfuls of cream of tartar. 

§ of a teaspoonful of soda. 


PUDDINGS. 


155 


Rice Pudding. 

Boil one cup of rice until it is soft. When cool, 
add: 

3 eggs. 

cups of sugar. 

. ^ pound of butter. 

1^ cups of raisins. 

Enough milk to fill a six quart pan. 

Bake a half an hour. 

Splendid Pudding. 

Bake a common sponge cake in a flat buttered pud¬ 
ding dish, when ready for use, cut in six or eight pieces. 
Split and spread with butter, and return them to the 
dish. Make a custard with four eggs to a quart of 
milk, flavor and sweeten to taste. Pour over the cake 
and bake one half hour. The cake will swell up and 
fill the custard. 


Fig Pudding. 

Mix thoroughly: 

3 eggs. 

2 tablespoonfuls chopped figs. 

2 tablespoonfuls of bread crumbs. 

2 tablespoonfuls of sugar. 

2 tablespoonfuls of suet. 

2 tablesponfuls of candied lemon peel, or 
citron. 

1 tablespoonful of nutmeg. 

Put into a mould, and boil or steam three hours. 


156 


PUDDINGS. 


North Pudding. 

3 eggs. 

cups of 6Ugar. 
j of a cup of butter. 

£ cup of cream, 

3 tablespoonfuls of flour. 

1 teaspoonfuls of lemon essence. 

Bake in one crust as for custard pie. 

Virginia Pudding. 

Scald one cup of meal, in one quart of milk. When 
it is cool, add : 

2 eggs. 

£ cup of sugar. 

1 teaspoonful of allspice. 

2 pints of milk. 

£ teaspoonful of salt 
Steam for three hours. 

Estella Pudding. 

5 well beaten eggs. 

2£ teaspoonfuls of sugar. 

2 tablespoonfuls of butter. 

1 teaspoonful of baking powder. 

1 cup of chopped raisins. 

Flour to stiffen. 

Bake two hours. 

Cracker Pudding. 

1 pint of broken crackers. 

1 pint of boiling milk. 


PUDDINGS. 


157 


i cup of sugar. 

1 cup of raisins, or any kind of fruit. 
3 eggs. 

To be served with sauce. 

Hasty Pudding. 


1 egg. 

i cup of sugar. 

1 tablespoonful of butter. 

1 cup of sweet milk. 

2 teaspoonfuls of baking powder. 

Flavoring to taste. 

Thicken with flour, drop on well floured pans; 
serve with fruit and sweetened cream. 


French Orange Pudding. 

Put on to cook in a double boiler, one cup and a 
half of sweet milk, and when it boils, stir into it one 
heaping tablespoonful of powdered rice flour, dissolved 
in half a cup of milk; let it cook for five minutes, 
keeping it w r ell stirred, and then add half a cup of 
butter; remove it from the stove and set it aside to 
cool. Line a large pudding dish with pie crust and 
pour into it the cooled mixture, to which has been 
added and well mixed with it, a large cup of granu¬ 
lated sugar, dissolved in the yolks of eight eggs, and 
the frothed wdiites of half as many, the juice of six 
oranges, and the grated rind of three. Let it bake in 
a moderate oven for three-quarters of an hour. Now 
beat the whites of four eggs that were not used, froth 
them very stiff, and mix gradually and smooth, one 
cupful of pulverized sugar. When the pudding is 


158 


PUDDINGS. 


baked, take it from the oven and spread the frosting 
over the top quite thickly; return it to the oven to 
brown very slightly. Let it become ice cool belore 
serving it. 

State Pudding. 

Beat well together: 

1$ cups of milk. 

1 cup of cream. 

i cup of flour smoothed with a little cold 
milk. 

The well beaten yolks of 5 eggs. 

1 cup of sugar. 

A small pinch of salt. 

Bake as a custard for one hour, and when done, 
serve with a sauce made by beating to a very stiff 
froth: 

The whites of 3 eggs. 

1 cup of sugar. 

Flavored with lemon or vanilla extract. 

Northumberland Pudding. 

Beat very light the yolks of half a dozen eggs and 
add to them nearly a quarter of a cup of flour mixed 
with just enough sweet milk to make a smooth paste, 

A pinch of salt. 

1 cup of milk. 

1 cup of cream. 

£ cup of white sugar. 

Lastly, the well frothed whites of the eggs. 

Bake three-quarters of an hour, and when done 
and cold, serve with any sweet sauce. 


PUDDINGS. 


159 


Apple Pudding. 

Remove the core of as many apples as you wish 
and cut them just in half, place them in a pudding 
dish, the round side of the apples down, fill the hol¬ 
low places with a little butter, sugar and cinnamon, 
pour a milk and egg custard over them, bake for 
twenty-five or thirty minutes. Serve with cream and 
sugar. 

Quick Pudding, 

Set a quart of milk to cook on the stove, and when 
it boils, stir in flour smoothly until it becomes quite 
thick. Make sauce for the above by creaming together 
a piece of butter Lhe size of a walnut and one heaping 
tablespoonful of sugar. Then pour on a pint of milk 
let it boil ten minutes. 

Home Pudding. 

2 eggs. 

1 cup of sugar. 

£ cup of milk. 

cups of flour. 

2 teaspoonfuls of baking pow r der. 

1 tablespoonful of melted butter. 

Bake twenty minutes, or half an hour, and serve 
with lemon sauce, or cream and sugar. 

Jelly Pudding. 

1^ teacups of currant jelly. 

H teacups of sugar. 

} cup of butter. 


160 


PUDDINGS. 


3 eggs. 

1 glass of wine. 

Flavor with nutmeg. 

Bake half an hour. 

Jam Pudding. 

Cream together: 

1 cup of butter. 

1 cup of sugar. 

Then add: 

3 eggs, beaten separately. 

1 cupful of jam. 

1 teaspoonful of cinnamon. 

Any other spices to taste. 

Ginger Pudding- 

Mix into a stiff batter: 

1 cup of butter. 

1 cup of sugar. 

1 cup of molasses. 

4 eggs. 

1 ounce of ginger, ground. 

1 teaspoonful of baking powder, sifted with 

2 cups of flour. 

Pour in a dish and steam over boiling water until 
dry and spongy ; this will require about two hours. 
It may be placed in the oven a few minutes if it is 
not perfectly dry. Serve with butter sauce. 

Quaker Pudding. 

Place in the pudding dish a layer of fresh bread; 
spread with butter, and then a layer of raisins, that 


PUDDINGS. 


161 


have been boiled a few minutes; another layer of 
bread and raisins, which repeat, until the dish is nearly 
full; then pour over the whole, five eggs, one cup of 
sugar, and two cups of milk, well beaten together. 
Place in a moderate oven, and bake a half hour. To 
be served with sauce. 

Sago Pudding. 

Cook one teaspoonful of well mashed sago in a 
quart and a half of water. When done it is per¬ 
fectly clear; then beat into it any kind of jelly, and 
sweeten to suit the taste; place it in a mould, and 
when cooled and hard, serve with cream and sugar. 

German Pudding. 

Beat together: 

2 cups of milk. 

4 tablespoonfuls of butter. 

5 eggs. 

| cup of flour. 

£ cup of sugar. 

Bake in buttered custard cups,-and serve with a 
rich sauce. 


Apple Pudding. 

Beat one cup and a half of sugar with two-thirds 
of a cup of butter, into a cream, add: 

4 well beaten eggs. 

1 cupful of cooked apple. 

Flavor with lemon essence. 

Bake half an hour. When done, pour it in a deep 
plate, in which has been baked a rich puff paste. 


162 


PUDDINGS. 


Grated Apple Pudding. 

This makes an excellent pudding. Grate bread to 
make two cups of crumbs, and add to them: 

\ cup of cream. 

The yolks of 3 eggs. 

1 cup of white sugar. 

Then have grated six or seven large tart apples. 
Then arrange in the pudding dish, first a layer of 
the bread crumbs, then a layer of the apples, and over 
it drop bits of butter, and grate nutmeg, then another 
layer of bread crumbs and apples, and so on until 
the dish is full, having the apples for the top layer. 
Bake for three-quarters of an hour, and when done, 
spread over the top the well frothed whites of the 
eggs. Serve with cream and sugar. 

Apple Pudding 

Cover the bottom of a buttered pudding dish with 
a thin layer of grated bread crumbs, and drop over 
them small bits of butter quite thickly; then a layer 
of grated apples, a thick layer of sugar, and sprinkle 
cinnamon; another layer of bread crumbs, and so on 
until the dish is filled. Moisten with half a cup of 
milk and bake half an hour. Serve with cream and 
sugar. 

Cake Pudding. 

Make a nice, soft custard with: 

1 quart of milk. 

1 cup of sugar. 

3 well beaten eggs. 


PUDDINGS. 


163 


3 tablespoonfuls of corn starch. 

Flavored with lemon extract. 

Arrange a dozen lady fingers, a dozen macaroons, 
and a dozen cocoanut cakes in a glass dish, and when 
the custard has become cold, pour it over them, 
Grated cocoanut sprinkled over the top improves the 
looks and flavor very much. 

Chocolate Pudding - . 

Let one quart of sweet milk and one cup of white 
sugar come to a boil; stir it quite frequently to pre¬ 
vent its scorching; while it boils, pour into it four 
tablespoonfuls of corn starch dissolved in one well 
beaten egg, and a little milk ; then pour in again one 
cup of boiling water and two cups of grated chocolate. 
When it is done, pour into a mold, and serve with 
cream and sugar when cool. 

Adam’s Pudding. 

Boil in a pudding bag for two hours: 

1 cupful of grated bread. 

1 cupful of grated apples, 
cupful of currants. 

A pinch of salt. 

Flavor with grated nutmeg or cinnamon. 

Serve with a tart sauce. 

Scotch Pudding. 

2 cupfuls of grated sponge cake. 

4 eggs. 

^ pound of seeded raisins. 


164 


PUDDINGS. 


^ pound of well washed currants. 

1 cup of sugar. 

A piece of butter the size an egg. 

1 teaspoonful of cinnamon. 

3 teaspoonfuls of any marmalade. 

1 teacupful of rich cream. 

It may be served with or without a sauce. 

English Pudding. 

Mix well together: 

^ teacupful of butter. 

1 teacupful of sugar. 

3 eggs. 

^ teacupful of flour. 

1 teacupful of any preserves. 

1 teaspoonful of soda dissolved in about a 
quarter of a cup of sour milk. 

Flavor with grated nutmeg or cinnamon. 
Bake slowly for three-quarters of an hour. To be 
served with sauce. 

Raisin Pudding. 

Pour tw’o cups of boiling milk over one teacupful 
of bread crumbs, and add to it three tablespoonfuls 
of butter. Let this stand until perfectly cool; then 
add: 

1 cup of sugar. 

1 cup of cream. 

The yolks of | dozen eggs. 

Lastly, the well whipped whites. 

To be served with sauce. 


PUDDINGS. 


165 


Cream Pudding, 

Beat together: 

1 cup of sugar. 

i cup of butter. 

Then add: 

_ • 

The yolks of 4 eggs. 

1 cup of sour cream with 1 teaspoonful of 
soda dissolved in it. 

1 cup of sweet cream. 

4 cups of flour. 

Flavor with essence of lemon. 

Serve with cream sauce. 

Batter Pudding. 

Mix well together: 

2 cups of sour cream. 
i cup of sugar. 

teaspoonful of salt. 

The yolks of 2 eggs. 

1 teaspoonful of soda. 

2 cups of flour. 

i cup of seeded raisins. 

Bake in a buttered pan, and serve with a very rich, 
sweet sauce, while hot. 

Frozen Pudding. 

Make a plain egg and milk custard, three pints, 
add a cupful of partially chopped, blanched almonds, 
and pour into the freezer. When just beginning to 
freeze, add two cups of whipped cream, and stir often 
while freezing, so that the fruit will be well distributed. 


166 


PUDDINGS. 


Emperor Pudding. 

Place on to boil one quart of milk, and a half a cup 
of sugar, and when boiling, stir in three tablespoonfuls 
of corn starch, dissolved in the beaten yolks of of six 
eggs; then add the whipped whites of the eggs, mixed 
with three quarters of a cupful of sugar. Keep it con¬ 
stantly stirred. 

Queen Pudding. 

Mix well and bake: 

4 cups of milk. 

1 cup of sugar. 

2 tablespoonfuls of butter. 

2 cupfuls of bread. 

The yolks of four eggs. 

Bake for half an hour. Beat the whites of the eggs 
well; add to them one cup of powdered sugar, the 
juice of one lemon. Then spread over the pudding 
when done, some currant or grape jelly, and over that 
again a large layer of the prepared whites. Place in 
the oven for ten minutes, and then serve with cold 
cream and sugar. 

Very Light Pudding. 

1 ounce of butter. 

1 cupful of sugar. 

2 eggs. 

I cupful of sweet milk, or cream. 


PUDDINGS. 


167 


2 teaspoonfuls of baking powder. 

2 cups of flour. 

Flavor with lemon essence. 

Bake until done. 

Garfield Pudding. 

The yolks and whites of four eggs, beaten sep¬ 
arately. 

2 cup of flour, with the yolks. 

1 cup of sugar. 

2 pints of sweet milk. 

\ teaspoonful of soda. 

And at last the whites of the eggs. Serve with 
sauce. Bake. 

Sweet Potato Pudding. 

Steam until quite tender, eight or ten good-sized 
sweet potatoes, slice them and put a layer in the bot¬ 
tom of a pudding dish, lined with pie-crust, and pour 
over them a syrup made by boiling down to a pint and 
a half: 

1 cup of butter. 

2 cups of sugar. 

1 cup of wine. 

1 teaspoonful of cinnamon. 

Another layer of potatoes, and so on until the dish 
is full. Cover the whole with another crust, and bake 
twenty minutes. 


A Rolla Polla. 

Beat together: 

2 cups of sugar. 

1 cup of butter. 


PUDDING. 


1 well beaten egg. 

2 cups of cream. 

£ glass of wine. 

3 cups of flour, sifted with a teaspoonfu* of 

baking powder. 

J pound of seeded raisins. 

Pour into a pudding-bag, and boil for three hours. 
When done, serve hot with a cream sauce. 

Suet Pudding. 

1 cup of chopped raisins. 

2 cups of suet. 

1 cup of sweet milk. 

# of a cup of molasses. 

1 teaspoonful of soda. 

4 cups of flour. 

Steam two hours. Wine Sauce. 


PUDDING-8 AUCB8. 


169 


PUDDING SAUCES. 


Lemon Sauce. 

Beat together, until light: 

The yolks of two eggs. 

1 cup of sugar. 

^ cup of butter. 

1 tablespoonful of corn starch. 

The juice of one lemon. 

Stir this into one cup and a half of boiling water, 
until sufficienty thick for the table. 

Wine Sauce. 

Beat to a cream, one cup of butter, and two cups 
of pulverized sugar, then add gradually one cup of 
heated wine. Place the bowl containing this into a 
vessel of hot water, and stir for a little while, and the 
sauce will become smooth and foamy. 

Vanilla Sauce. 

Beat the whites of two eggs to a stiff froth, and 
then beat in: 

£ cupful of powdered sugar. 

The yolk of one egg. 

1 teaspoonful of vanilla. 



170 


PUDDING-SAUCES. 


Lemon Sauce. 

Boil together in a double boiler, one half cup of 
water, one cupful of sugar, and the rind and juice of 
two lemons, for twenty minutes. Then stir in the 
yolks of three eggs, and beat rapidly for three minutes, 
Take it out, and beat for five minutes and serve. 

Apricot Sauce. 

1 cupful of canned apricot. 

1 cupful of sugar. 

1 cupful of milk. 

1 tablespoonful of corn starch. 

4 cupful of water. 

Put the milk on to boil. Mix the corn starch with 
a little cold milk, and stir into the boiling milk. Cook 
ten minutes. Boil the sugar and water together for 
twenty minutes. Rub the apricot into a seive, and stir 
it into the syrup. Beat well, and then beat it into the 
boiled milk and corn starch. Place the sauce pan in 
cold water and stir eight minutes, and set away to 
cool. 


Cream Sauce. 

1 cupful of powdered sugar. 

1 egg. 

2 cupfuls of whipped cream. 

Beat the white of the egg to a stiff froth. Add the 
yolk and sugar and beat well. Flavor with vanilla, 
lemon or wine, and add the cream last of all. 


PUDDING-8AUCIS. 


171 


Cold Cream Sauce. 

1 cup of sugar. 

1 cup of butter, well beaten. 

1 cup of good cream. 

Stir all well together, and place it where it will keep 
cool. 

Pudding Sauce. 

One spoonful of flour wet with a cup of milk, one 
half cup of sugar, one half spoonful of butter. Boil 
slowly, and flavor with extracts to taste. 


172 


CUBTARDS. 


CUSTARDS. 


General Directions. 

Baked custards require a moderate oven, as a very 
hot one will make the milk watery. 

Eggs should be thoroughly beaten, before the sugar 
is mixed with them, and they are then added to the 
milk. 

In boiling custard, allow the milk to first come to 
a boil, being very careful not to let it burn, and after 
the other ingredients are added, keep it constantly 
stirred, and it will be smooth. If possible use a double 
boiler. 

A very pretty way to serve baked custard, is to bake 
in small cups, and send to the table in the same. 

If custards can be stirred until cool, it will prevent 
a skin from forming on top. 

Gelatine, which is to be used for creams, should be 
soaked in milkwarm water for an hour and a half. 

Custard. 

2 cups of milk. 

i cup of sugar. 

The yolks of three eggs. 



CUSTARDS. 


173 


Boil the milk, and add the sugar, and if not sweet 
enough, add until sufficiently sweet. Beat the yolks 
of the eggs well and pour the boiling milk over them 
in a stew-pan. 

Heat over a slow fire, stirring rapidly with a wooden 
spoon for fifteen or twenty minutes, until it commences 
to get thick. Then place on the back part of the stove, 
where it will not simmer, and let it stand for twenty 
minutes, stirring it several times, then flavor with 
lemon, vanilla or almond, or any flavor you wish. 

The above can be used for the base or foundation 
for all the different kinds of custards or creams. 

Baked Custard. 

4 cups of milk. 

1 cup of sugar. 

4 eggs. 

teaspoonful of salt. 

Bake until done. 

Corn Starch Blanc Mange. 

Boil one quart of milk, and one cup of sugar to¬ 
gether, and then stir in three tablespoonfuls of corn¬ 
starch, dissolved in a little cold milk. Boil until 
thick, flavor with lemon, and pour in a pudding-mould. 
Serve when cold. 

Caramel Custard. 

Brown two tablespoonfuls of crushed sugar, and 
stir it constantly until it is a thick black syrup; put 
into it: a quart of boiling milk, add also, six ounces of 


174 


CU8TARD8. 


white sugar, and the yolks of six eggs. Beat this well 
and pour into cups; place them in a pan of hot water, 
and bake in the oven, twenty minutes. 

Apple Custard. 

Stew apples, as you would for apple-sauce, enough 
to make three quarts. Strain through a colander. 
Add to them: 

2 cups of sugar. 

The yolks of six eggs. 

1 teacup of melted butter. 

The juice of two lemons. 

Mix well and pour into pie pans lined with pie¬ 
crust. Bake in a slow oven. When done, and cool, 
spread over the top, the beaten whites of the eggs, 
mixed with a little powdered sugar. 

Coddled Apples. 

Boil into a syrup : 

2 cups of sugar. 

1 cup of water. 

When it is a little thick, put in to cook, until tender, 
some sour apples, quartered and peeled. Flavor with 
stick cinnamon. 


Apple Float. 

Cook until very soft and tender, six large apples, 
peeled and cored. When done, mash very smooth and 
sweeten with one half cup of sugar, and the 
whites of three well frothed eggs. Flavor w ith essence 
of lemon, and when it is poured into the dish, put in 
little pieces of currant jelly. 


CUSTARDS. 


175 


Baked Custard. 

To one pint of milk, add one cup of sugar; then 
stir into this the yolks of two eggs, well beaten, and two 
tablespoonfuls of corn starch, dissolved in a little cold 
milk. Bake about as long as you would custard pies. 
When it is done, spread over the top the whites of the 
eggs, well beaten, and a little powdered sugar. Set it 
in the oven again for about a minute to brown. 

Float. 

Put a quart of milk and one cup of sugar on to 
boil; when it boils, pour into it the well beaten yolks 
of three eggs, with two tablespoonfuls of corn starch 
dissolved in them. This must be stirred constantly 
until it boils. Flavor with lemon essence; pour it 
into a glass dish, and put into it pieces of cake, cut 
in pieces about two inches square. When it has 
cooled a little, spread over the top the frothed whites 
of the eggs, mixed with a little powdered sugar. Serve 
when perfectly cold. 

Floating Island. 

This is made just the same as float, only in spread¬ 
ing the eggs over the top, they are dropped in spoon¬ 
fuls, a little apart, with bright jelly specks in the cen¬ 
ter of the little islands. 

Lemon Custard. 

Beat together: 

The yolks of £ dozen eggs, 
cup of butter. 

3 cups of sugar. 


176 


CUSTARDS. 


Then pour over this, four cups of water, in which 
tw T o large lemons have been sliced and boiled. When 
tliis is ready to be boiled, add five tablespoonfuls of 
corn starch. After it is done, stir in lightly the 
whites of the eggs beaten into a very still' froth. 

Gelatine Blanc Mange. 

Put one package of gelatine to soak in three pints 
of sweet milk for two hours. Heat very quickly (a 
double boiler is best for this). It must not be allowed 
to boil, and as soon as the gelatine is melted, remove 
from the fire, and add : 

i cupful of sugar. 

A pinch of salt. 

Flavor with vanilla or lemon. 

Strain it, and cool a little before putting in the 
moulds. 


Chocolate Blanc Mange. 

• 

Make the same as the above, only stir into the 
gelatine, one ounce of Baker chocolate, grated, and 
heated until smooth, with two tablespoonfuls of sugar 
and two of boiling w r ater. 

Coffee Custard. 

Boil together: 

1 pint of strong coffee. 

1 pint of milk. 

6 eggs beaten with cups of sugar. 


CU3TARDS. 


177 


Lemon Ice. 

Make a strong lemonade and to every quart add the 
beaten whites of four eggs, and freeze as ice cream. 

Chocolate Blanc Mange. 

2 cups of milk. 

box of gelatine, soaked in a cup of water 
for one hour. 

i cup of grated chocolate, rubbed smooth in 
a little milk. 

3 eggs. 

Boil the milk, then add the other ingredients; 
boil five minutes; let it cool a little, then flavor with 
vanilla, and pour into moulds. This should be served 
cold, with sugar and cream, or custariL 


DESSERTS. 


DESSERTS. 


Strawberry Cream. 

Mash together and let stand for forty minutes, 
one-half pound of sugar, and one quart of fresh ripe 
strawberries. When they have stood so long, press 
and strain through a sieve, to free from seeds, and add 
to this juice one-half package of gelatine, which has 
been previously soaked in a half cupful of cold water 
for two hours, and then dissolved in one-half pint of 
boiling water. Place in a pan of ice water, and beat 
until it begins to thicken, and when as thick as soft 
custard, add to it two cupfuls of thoroughly whipped 
cream. Pour into moulds and set away to harden. 
Serve with whipped cream. 

Peach Cream. 

Mash very smooth two cups of canned peaches, 
rub them through a sieve, and cook for three minutes 
in a syrup made by boiling together one cup of sugar, 
and stirring all the time. Place the pan containing 
the syrup and peaches into another of boiling water 
and add one-half packet of gelatine, prepared the 
same as in the previous receipt, and stir for five min¬ 
utes to thoroughly dissolve the gelatine; then take it 



DESSERTS. 


179 


from the fire, place in a pan of ice water, beat until 
nearly cool, and then add the well frothed whites of 
six eggs. Beat this whole mixture until it commences 
to harden. Then pour into a mould, set away to cool, 
and serve with cream and sugar. It should be placed 
on the ice to cool for two or three hours before 
serving. 


Orange Cream. 

Whip a pint of cream so long that there will be 
but one-half the quantity left when skimmed off. 
Soak in half a cup of cold water, a half package of 
gelatine, and then grate over it the rind of two oranges. 
Strain the juice of six oranges, and add to it a cupful 
of sugar; now put the half pint of unwhipped cream 
into a double boiler, pour into it the well beaten yolks 
of six eggs, stirring until it begins to thicken, then 
add the gelatine. Remove from the fire, let it stand 
for two minutes and add the orange juice and sugar; 
beat all together until about the consistency of soft 
custard, and add the whipped cream. Mix well, and 
turn into moulds to harden. To be served with 
sweetened cream. 

Pineapple Cream. 

Pineapple cream is made in the same way as in the 
preceding one, substituting pineapples for oranges. 

Chocolate Cream. 

Soak half a box of gelatine in half a cup of sweet 
milk, for about two hours. Whip two cups of cream 
to a stiff froth ; scrape an ounce of chocolate, add 
two tablespoonfuls of sugar to it, one of water, and 


180 


DE88EKT8. 


put into a hot frying pan until it becomes smooth. 
Boil half a cup of milk, and add the gelatine, strain 
the mixture into a bowl, and add half a cup of sugar, 
out of which two tablespoonfuls have previously been 
taken to mix with the chocolate. Place this all in a 
basin containing ice water, and beat until it com¬ 
mences to thicken. Beat again, and pour into moulds 
to harden. Serve with whipped cream. 

Tapioca Cream. 

Boil one quart of milk and put into it one-half 
cup of tapioca, which has been soaked in half a cup 
of sweet milk over night. When this is cooled, add 
one cup of 6Ugar and the yolks of four well beaten 
eggs. When it is' done, pour into a glass dish, and 
spread over the well beaten whites of the eggs. 

French Cream. 

Boil slowly for five minutes: 

2 pints of milk. 

2 eggs. 

4 tablespoonfuls of sugar. 

1 teaspoonful of corn starch. 

Beat the whites of six eggs to a stiff froth, and 
mix with it one-half teacupful of powdered sugar and 
one teaspoonful of lemon essence. Drop this from a 
spoon, on the custard. 

Spanish Cream. 

Soak half a box of gelatine in one quart of milk, 
for half an hour; then put it on to boil, and when it 
boils, add the yolks of four eggs, and one cup of 


DESSERTS. 


181 


sugar, beaten together; add the whites of the eggs, 
well frothed, into the custard, when it is taken off the 
fire. Pour into a mould to cool. 

Russian Cream. 

Dissolve one-half box of gelatine in a cupful of 
wine, and heat on the stove; add the juice and grated 
rind of one lemon. When this is well cooked, add a 
cup of sugar, and let it simmer, then strain. Pour in 
one and a half pints of milk and stir hard, until cold. 
Pour into molds to harden. 

Orange Souffle, 

Take six oranges, peel and slice them. Place a 
layer of oranges in a glass dish and sprinkle them 
thickly with powdered sugar ; put layers of sugar and 
orange the same way, until the oranges are all used. 
Then pour over them a custard made by adding to a 
pint of boiling milk : 

cup of sugar. 

The yolks of 3 eggs. 

Grated orange peel to flavor. 

Whip the whites of the eggs to a very stiff froth, 
and spread over the top. Serve when it is very cold. 

Sliced Oranges. 

Peel and slice a dozen oranges, grate a cocoanut, 
and slice a pineapple. Put alternate layers of each, 
until the dish is full. Then pour over them sweet¬ 
ened wine. 


182 


DESSERTS. 


Baked Prunes. 

Stew a pound of prunes, and sweeten with a tea¬ 
cupful of sugar. Beat to a very stiff froth, the whites 
of four eggs, and stir lightly into prunes when they 
are quite cold. Bake for twenty minutes, and serve 
when cold with cream. 

Frosted Grapes. 

Remove any imperfect ones from as many bunches 
of grapes as you wish to use, and dip them well in 
the whites of eggs, and then roll them in powdered 
sugar until they are entirely covered; then hang them 
up to dry. 

Baked Pears. 

Place a dozen nice pears in a stone jar, and sprinkle 
plenty of sugar over them ; then put in as much water 
as the receptacle will hold, and bake three hours. 

Charlotte Russe. 

Dissolve a half package of gelatine in a little 
water, and stir it into a quart of whipped cream. 
Line a mould with sponge or w hite cake, and pour 
over it this prepared cream. 

Ice Cream. 

Boil one-half gallon of milk, and add to it nine 
frothed eggs, one-half pound of granulated sugar, and 
one tablespoonful of corn starch, beaten together. 
When it has cooked a few’ minutes, flavor it wdth lemon 
or vanilla, and put it aside to cool before freezing. 


DESSERTS. 


183 


Ice Cream. 

Take one quart of milk, and one quart of cream, 
and sweeten very 6weet, flavor with lemon or vanilla. 
Let it stand in the freezer fifteen minutes before com¬ 
mencing to freeze. Fifteen minutes will be sufficient 
time to stir it. 


Lemon Ice Cream. 

Boil eight cupfuls of sugar in four quarts of water, 
and keep it skimmed well. Then add the juice of 
twelve lemons, and the rinds of eight, and let infuse 
an hour. Strain into the freezer without pressing, and 
stir in lightly, the frothed whites of twelve eggs. 

Orange Ice. 

After boiling, and skimming, when necessary, one 
half cup of sugar, in two pints of water, add when 
cold, the juice of six oranges, and the rinds, steep in a 
little water and strain in. Then add the juice and 
rind of a lemon ; strain into the freezer, and freeze 
like ice cream. 

Strawberry Ice Cream. 

Mash two pints of strawberries, and one pint of 
sugar together, and let them stand one hour and ahaif 
or two hours. Then rub them through a strainer into 
one quart of cream, and freeze. 


184 


DES8ERT8. 


Banana Ice Cream. 

Boil together for twenty minutes, two cups of water 
and two cups of sugar. Rub through a seive, half a 
dozen bananas or more, if a strong flavor is wished, 
and add to the boiling syrup. Also add the yolks of 
three eggs, cook six minutes, keep constantly stirring, 
take from the fire, place in a pan of cold water and 
beat it ten minutes. If it is then cold, add one quart 
of cream and freeze. 

Apricot Ice Cream. 

This is made the same as the banana cream, sub¬ 
stituting two large cupfuls of canned apricot. 

Peach Cream. 

Peach ice cream is like banana also, using two 
large cupfuls of canned peaches. 

Raspberry Cream. 

Make this the same as strawberry, only a little less 
sugar is required, a cup and a half will be sufficient. 

Chocolate Cream. 

Boil together: 

1 pint of milk. 

2 eggs. 

1 cup of sugar. 

i cup of flour. 

Scrape one ounce of chocolate, and melt it on the 
fire until smooth with two tablespoonfuls of sugar, and 


DESSERTS. 


185 


one tablespoonful of boiling water, and add it to the 
boiling mixture. Put it in cold water to cool, and 
when cold, add a teacupful of sugar and a quart of 
milk. Freeze. 

Macaroon Ice Cream. 

Make a cream, the same as for the chocolate, omit¬ 
ting the chocolate, and using only one cup of sugar. 
Brown twenty macaroons in the oven, when cold, roll 
them into fine crumbs, and add them moistened with 
three tablespoonfuls of port wine, to the cream and 
freeze. 


Caramel Ice Cream. 

Make the hot mixture the same as for all the above 
receipts. Brown the second cupful of sugar in a small 
frying pan, and when it turns into a liquid, pour into 
the other mixture. When it is cold, add two pints of 
rich cream, strain, and freeze. 

Almond Ice Cream. 

Put one pint of blanched almonds in a frying pan, 
and brown them a rich brown, when they are to be re¬ 
moved and pounded fine in a mortar. Cook them for 
twenty minutes with two pints of cream. Boil one 
pint of water with one and a half cupfuls of sugar, 
and add the beaten yolks of five eggs. Then remove 
from the fire into a pan of boiling water, beat it five 
minutes and pour gradually into the almonds and 
milk. Strain the mixture, let it cool, and when cool ? 
add one quart of cream, and half a teaspooniul of al¬ 
mond extract. Freeze. 


186 


DE88KKTS. 


Lemon Sherbet. 

Boil three cups of sugar, with three pints of water, 
for twenty minutes. Add the juice of ten lemons. 
Strain and freeze. 

Orange Sherbet. 

Make this the same as lemon sherbet, use the juice 
of twenty oranges. 

Pine Apple Sherbet. 

Soak half a cup of gelatine, in enough water to 
cover it for about two hours. Chop three cupfuls of 
pine apple fine, and add to two cupfuls of sugar, and 
the juice of the pine apple. Dissolve the gelatine in 
a cup of boiling water. Stir this with a cup of cold 
water into the pine apple, and freeze. This will not be 
clear like other sherbets. 

Strawberry Sherbet. 

Boil three cupfuls of water with two cupfuls of 
sugar, for twenty minutes, and add three cupfuls of 
strawberry juice, the juice of tw’o lemons. Strain and 
freeze. 

. Raspberry Sherbet. 

This is made the same as the strawberry, only that 
if the fruit is canned, a smaller quantity of sugar is, 
necessary. The juice of the lemon may be omitted if 
desired, but it is always an improvement. 


PICKLES. 


187 


Currant Sherbet. 

Boil two cupfuls of sugar, with one quart of water, 
for thirty minutes, then add the juice of one lemon, 
and two cupfuls of currant juice. Freeze. 


PICKLES. 


General Directions. 

Pickles, not in brine, are always kept in vinegar, so 
in the first place, the best must be used, and cider vin¬ 
egar if possible. Any other kind will make the pickles 
become soft, and gives them the appearance of decay. 
Too strong a vinegar is not good either, and should be 
weakened with water. 

Vinegar should all but boil, before pouring over the 
pickles; and the pickles stand two days in a brine 
strong enough to bear an egg. This will take about a 
quart to two gallons of water. 

Pickles should be kept perfectly air-tight, and they 
are nicest, kept in glass jars or bottles, sealed, as the 
vinegar looses its strength, when exposed to the air. 

Pickles, when open in kegs or jars, should always 
be kept under the vinegar, by placing a weight on them 
if necessary. 




188 


PICKLES. 


It is claimed that several slices of horse-radish put 
into ajar of pickles, will prevent the scum from rising 
to the top, and improve the llavor of the pickles. 

Don't put up pickles in any vessel that has con¬ 
tained grease of any kind. 

Don't allow pickles to freeze; it spoils them. 

In putting vinegar on pickles, always put it on hot, 
allowing it to come just to the boiling point, but not 
boil, and seal while hot. 

When pickles are put up in brine, the brine should 
be strong enough to carry an egg. 

Vinegar for Pickles 

4 quarts of vinegar. 

2 cups of sugar. 

3 nutmegs, grated. 

2 large onions, sliced, 
cup of grated horse-radish. 

1 ounce of mustard seed. 

1 ounce of celery seed. 

1 ounce of salt. 

■£ ounce of mace. 

£ ounce of black pepper. 

1 ounce of allspice. 

Spiced Tomatoes. 

The yellow and red tomatoes, rather small, are 
used, and are nicest for this. Stick a fork into each 
one, so a little juice can come out, sprinkle with salt, 
and let them stand over night. Put them in a jar, and 
pour over them the following prepared vinegar; allow 
to boil for about fifteen minutes : 


PICKLES. 


189 


1 quart of vinegar. 

2 ounces of sugar. 

1 ounce of cloves. 

1 ounce of cinnamon. 

1 ounce of allspice. 

1 ounce of ground black pepper. 

After they become cold, cover and tie the jar very 
closely. 


Chow Chow. 

Salt, and put under a weight, over night: 

1 quart of string beans. 

1 quart of tomatoes. 

1 dozen small onions. 

12 red peppers. 

Make a pickle for one head of cauliflower and two 
dozen small cucumbers, and let them stand in it over 
night. Add all together with two quarts of corn, cut 
from the cob, and mix in a large vessel; cover the 
whole with strong cider vinegar, and boil one hour. 
When taken from the stove, put in one tablespoonful 
of turmertic; then at the very last add, and mix well 
with it: 

2 teaspoonfuls of celery seed. 

\ pound of white mustard seed. 

’i pound of black mustard seed. 

1 pound of ground mustard. 

2 tablespoonfuls of salad oil. 

Pickled Onions. 

Peel one quart of small white onions, and boil 
them in milk and water, half and half, for three- 
quarters of an hour. Take them out of this, and 


190 


PICKLES. 


allow to stand a few minutes; then pour over them 
spiced vinegar, in which, allspice has been omitted, as 
it would darken the onions. 

Green Tomato Pickle. 

Put half a teacupful of salt over chopped, green 
tomatoes, and let them drain, on a board, all night. 
Then add, and boil gently until the tomatoes are quite 
soft and tender: 

3 chopped red peppers. 

A handful of grated horse-radish. 

i gallon of vinegar. 

| pound of sugar. 

When it is boiled, put in two tablespoonfuls of 
ground cinnamon and the same of cloves. 

Chopped Pickles. 

Sprinkle salt over four quarts of finely chopped 
tomatoes, let them stand two hours, then drain them, 
and add: 

4 quarts of chopped cabbage. 

1 quart of chopped onions. 

4 chopped green peppers. 

2 ounces of ground mustard. 

1 ounce of ginger. 

ounce of cloves. 

i ounce of mace. 

i ounce of cinnamon. 

3 pounds of sugar. 

1 ounce of celery seed. 

3 ounces of turmertic powder. 

Cover it with vinegar, mix well, cover closci/. and 
boil until done. Keep in closely covered jar, or seal. 


PICKLES. 


191 


Cucumber Pickles. 

Scald about ten dozen cucumbers (small ones), 
which have been soaked in a brine for five or six 
hours, in: 

3 quarts of cider vinegar. 

1 cup of sugar. 

2 tablespoonfuls of unground cloves. 

2 tablespoonfuls of unground cinnamon. 

2 tablespoonfuls of unground black pepper. 

2 tablespoonfuls of chopped horse-radish. 

4 red peppers. 

When the vinegar is scalding hot, take out the 
cucumbers, put them in jars, and pour the vinegar 
over them. Keep in closely covered jar, or seal. 

Sweet Pickle. 

7 pounds of fruit. 

2 pounds of sugar. 

1 quart of vinegar. 

2 ounces of cassia buds or cloves. 

♦ 

# 

Sweet Pickles. 


Pare your fruit, weigh it, and for every pound of 
fruit take one-quarter pound of sugar (brown is best). 
Lay the fruit in a dish, sprinkle the sugar over it, and 
let it stand one night. Then strain off the juice, and 
for every pint of juice, add three-quarters of a pint ot 
vinegar, cloves and cinnamon to the taste. Put the 
fruit in the juice and boil until soft. 


192 


PICKLES. 


Pickles—Excellent. 

Let them lie in brine, strong enough to float an 
egg, eight or nine days. (This recipe is for one hun¬ 
dred cucumbers live or six inches long, or two hundred 
tiny ones.) 

2 pounds of brown sugar. 

3 tablespoonfuls of black pepper. 

2 tablespoonfuls of white mustard. 

1^ tablespoonfuls of mace. 

3 or four cloves. 

6 tiny onions. 

2 tablespoonfuls of ginger. 

£ root of grated horse-radish. 

Cider vinegar to cover freely. 

Buy your spices whole, and crush. Boil all to¬ 
gether, and pour over the pickles; covering them 
closely in a stone jar. 

Sweet Pickled Peaches. 


Cling or free stone peaches may be used for this, 
but cling stones are the best; they may be peeled, or 
just have the down rubbed off. 

Boil all together for five minutes: 

4 pounds of sugar. 

1 quart of vinegar. 

2 ounces of unground cinnamon. 

Then put in the peaches, with two or three cloves 
stuck in each. They must be put in the syrup a few 
at a time, and when they are done so that they are 


PICKLES. 


193 


tender, put them in a jar and pour over them the 
syrup, which has been boiled down to one-half the 
quantity. 


Pically, 

* Slice one peck of green tomatoes, sprinkle salt 
over them, place in ajar over night, and next morn¬ 
ing, lay them on a slanting board to drain for two or 
three hours; then chop them very fine. Chop three 
large heads of cabbage, and two red peppers. Mix 
these well together with : 

1 ounce of unground white mustard. 

1 ounce of unground black mustard. 

2 tablespoonfuls of ground mustard. 

A little pepper. 

Place in a jar, and pour over it three pints of cider 
vinegar. 


Pickled Cauliflower. 

Heat two quarts of vinegar with four tablespoon¬ 
fuls of ground mustard until it boils. Add to this 
two cauliflowers, a dozen small onions, and three red 
peppers that have been standing in salt water over 
night, and boil for about twenty minutes, or until the 
cauliflower is tender. 

Canned Pickles. 

Boil together: 

4 quarts of vinegar. 

1 cup of sugar. 

1 teacupful of salt. 


194 


PICKLE8. 


£ tablespoonful of powdered alum. 

2 tablespoonfuls of cinnamon. 

1 teaspoonful of unground cloves. 

Put the pickles in boiling water for about half a 
day ; then take them out, and put in glass bottles, and 
pour over the prepared vinegar. Seal them after they 
cool a little bit. 

Sweet Pickled Cucumbers. 

Boil together: 

2 pints of sugar. 

1 pint of vinegar. 

2 tablespoonfuls of cinnamon. 

1 tablespoonful of cloves. 

Skim when a scum arises. Then put in this ten 
laTge cucumbers, pared, the seeds taken out, and cut 
into narrow' strips. Take them out, place them in a 
jar, and pour the liquor over them after it has boiled 
fifteen minutes. 


CAKES. 


195 


CAKES. 


General Directions. 

In the first place the best of materials should be 
used. 

Powdered of coffee A sugar is better in baking 
cakes, than granulated, it dissolves better. Always 
cream the butter and sugar, and add then, the yolks 
of the eggs, milk, and last, the flour, and whipped whites 
of the eggs. 

It may not be generally known, that, baking powder 
and sweet milk go together, and sour milk and soda. 

Every housekeeper should be supplied with a 
Cyclone Egg Beater. They are especially useful in 
cake baking. 

Do not use butter to grease baking pans, as the salt 
that is in it, causes the cake to stick. Use lard. 

If baking powder is wished instead of cream of 
tartar, and soda, use as much, as the other two com¬ 
bined, and if the two latter are used, take two parts of 
cream of tartar to one of soda. 

If eggs are placed in cold water, or a refrigerator, in 
warm weather, they will beat better when broken. 

Two to three teaspoonfuls of baking powder are re¬ 
quired to one quart of flour. 



19G 


CARES. 


One teaspoonful of soda, and two teaspoonfuls of 
cream of tartar, to a quart of Hour. 

Continually opening the oven door, makes the cake 
fall. Try cake with a broom straw ; if baked, no part¬ 
icle of the dough will stick to the straw. 

The oven door should not be opened for at least ten 
minutes after placing the cake in. 

Have the oven in readiness before you commence 
mixing the cake, as it is not well to allow the latter to 
stand. 

Only take part of the dough for cookies, on the board 
at once. It should be as moist as can possibly be 
handled. 

In baking cookies, it is always better to bake a 
small cake or tester, to see if your batter or dough is 
of the proper consistency. If it is too soft, it will fall 
in the middle and be crumbly : you should add a little 
more flour, to stiffen the butter. If your tester is too 
solid, add a little milk to soften the batter. 

If molasses is used in cakes, they should never be 
baked in a hot oven, as they will burn very quickly. 

In icing, wait until the cake is cold; also in put¬ 
ting together layers, let them become cold. 

Never use any other than the best butter, in mak¬ 
ing cakes. 

Finally, with cake baking, as with all other branches 
of cooking, your success, or failure, will depend, alto¬ 
gether, upon the care you take in the preparation of 
the ingredients employed, and the watchfulness in the 
baking. 

To blanch almonds, pour boiling water over them, 
and let them stand a few minutes; then remove the 
skins easily. 

Icings for cakes must be used as soon as made. 


CAKES. 


197 


Coffee Cake. 

Mix quite stiff, and bake in a moderate oven for 
one hour: 

1 cup of brown sugar. 

1 cup of molasses. 

1 cup of butter. 

1 egg. 

1 cup of strong coffee, or cider. 

2 cups of raisins. 

^ ounce of powdered cloves. 
i ounce of powdered cinnamon. 

\ ounce of soda. 

1 grated nutmeg. 

4 or 5 cupfuls of flour. 

A Small Fruit Cake. 

i cup of sugar, 
cup of butter. 

4 tablespoonfuls of molasses, 
t of a teaspoonful of soda, dissolved in it. 

4 eggs. 

cupful of citron, cut fine. 

^ pound of seeded raisins. 

^ pound of well washed currants and blanched 
almonds. 

1 grated nutmeg. 

1 tablespoonful each of cloves and cinnamon. 

2 cups of sifted flour. 

Flavor with lemon essence, and at the very last, the 
whites of the eggs, stiffly frothed. Bake one hour in 
a moderate oven. 


198 


CAKES. 


English Fruit Cake. 

10 eggs. 

5 cups of medium brown sugar. 

1 cupful of molasses. 

1^ cupfuls of soft butter. 

3 tablespoonfuls of lemon juice. 

2^ cups of figs. 

1 pound of citron. 

2 pounds of currants. 

3 pounds of chopped and seeded raisins. 

£ ounce of ground cinnamon. 

£ ounce of ground cloves. 

4 ounce of mace. 

1 grated nutmeg. 

£ teaspoonful of soda, dissolved in a little bit 
of boiling water. 

4 cups of flour. 

Bake carefully in a moderate oven, for two or three 
hours. The above is enough for two or three cakes. 

Mrs. Rodgers’ Citron Cake. 

Beat separately the whites and yolks of: 

4 eggs. 

3 cups of sugar. 

1 cup of butter. 

\ cup of sweet milk. 

3 cups of flour. 

2^ teaspoonfuls of baking powder. 

1£ cups of chopped citron, rolled in flour. 

This is best, baked in pans about four inches wide, 
by eight inches long, and use enough dough or batter 
to make a cake two and a half inches thick. 


CAKES. 


199 


Italian Cake. 


3 eggs. 

1 pound of sugar. 

( 2\ cups of butter. 

1 cup of sweet milk. 

3 cups of flour. 

1 tablespoonful of baking powder. 

Flavor with almond or vanilla. 

Dover Cake. 

Take the whites of: 

5 eggs. 

2^ cups of sugar. 

1 cup of butter. 

1 cup of sweet milk. 

1 cup of corn starch, 
cups of flour. 

3£ teaspoonfuls of baking powder. 

Flavor with lemon extract, and bake three-quarters 
an hour with a steady fire. 

Pound Cake. 


Beat well: 

1 pound of eggs. 

1 pound of sugar. 

1 pound of butter. 

1 pound of flour. 

1 teaspoonful of lemon essence. 
Bake forty-five minutes. 


200 


CAKES. 


Pound Cake. 

Add to one pound of butter, and one pound of sugar, 
beaten to a light cream, the yolks of seven well beaten 
eggs; mix well together. Then stir in one and a 
quarter pounds of flour, and the whites of the eggs, 
frothed very stiff. Bake a light brown in a moderate 
oven. 

Pound Cake. 

Beat to a cream, one pound of butter, with one 
pound of sugar. After mixing well with the beaten 

yolks of twelve eggs : 

1 grated nutmeg. 

1 glass of wine. 

1 glass of rose w ater. 

Then stir in, one pound of sifted flour, and the well 
beaten whites of the eggs. Bake a nice light brown. 

Marble Cake. 

For the dark part.—Take the yolks of: 

7 eggs. 

2 cups of brow’n sugar. 

1 cup of butter. 

1 cup of molasses. 

1 cup of sour cream. 

6 cups of flour. 

1 teaspoonful of soda. 

1 teaspoonful of pepper. 

2 tablespoonfuls of cinnamon. 

1 tablespoonful of allspice. 

1 tablespoonful of cloves. 


CAKES. 


201 


White Part.—The whites of: 

7 eggs. 

2 cups of white sugar. 

1 cup of butter. 

1^ cups of sweet milk. 

3 cups of flour. 

2 teaspoonfuls of baking powder. 

Put a layer of white part in the bottom of the pan, 
drop the dark in spoonfuls, about two inches apart, 
then another layer of white, and so on until the pan is 
full, allowing for raising. Bake one hour. 

Gold Cake. 

The yolks of ten eggs. 

1 cup of sugar. 

i cup of butter. 

£ cup of sweet milk, 
cup of corn starch. 

1^ cup of flour. 

3 teaspoonfuls of baking powder. 

Bake a nice brown. 

Gold Cake. 

After beating to a cream, one cup and a half of but¬ 
ter, and two cups of white sugar, stir in the well whip¬ 
ped yolks of: 

1 dozen eggs. 

4 cupfuls of sifted flour. 

1 teaspoonful of baking powder. 

Flavor with lemon. Line the bake pans with but¬ 
tered paper, and bake in a moderate oven for one 
hour. 


202 


CAKKB. 


Gold Cake. 

Beat to a cream, one scant cup of butter and two 
cups of sugar; then break in the yolks of six eggs, 
and add one cup of sweet milk and three cups of flour, 
well mixed with four teaspoonfuls of baking powder. 
Flavor with extract of lemon or vanilla. 

Lemon Cake. 

Beat to a cream : 

1 cup of sugar. 

1 cup of butter. 

Then stir in: 

4 well beaten eggs. 

1 grated lemon. 

2 cups of flour. 

Bake in greased pans, in a quick oven. 

Lemon Cake. 

Stir the well beaten yolks of five eggs, one grated 
lemon, and two cups of sifted flour, into two cups of 
sugar and three-quarters of a cup of butter, beaten to 
a cream. Mix well, and add the whites of five eggs, 
beaten to a stiff froth, and lastly, one teacup of milk, 
in which a teaspoonful of soda is dissolved. Bake 
half an inch thick, in greased pans. 

Watermelon Cake. 

White Part: 

Whites of 6 eggs. 

1 cup of butter. 

2 cups of white sugar. 


CAKES. 


203 


§ cup of milk. 

3 cups of flour. 

2 teaspoonfuls of baking powder. 

Red Part: 

Whites of 6 eggs. 

1 cup of red sugar. 

£ cup of butter. 

1 cup of sweet milk. 

2 cups of flour. 

2 teaspoonfuls of baking powder. 

1 pound of seeded raisins rolled in flour. 

In putting into the pan, keep the w T hite part around 
the sides, reserving the center for the red. 

Soft Ginger Bread. 

2 well beaten eggs. 

1 cupful of molasses. 

£ teacupful of lard. 

$ teacupful of butter. 

1 tablespoonful of ginger. 

1 teaspoonful of cream tartar. 

1 teaspoonful of soda, dissolved in i teacup 
of milk. 

A pinch of salt. 

3 cups of flour. 

Bake slowly for half an hour. Watch that it may 
not burn. 


Silver Cake. 

The whites of S*eggs, beaten into a froth. 
2 cups of powdered sugar. 

1 cup of butter. 


204 


CAKES. 


£ cup of milk. 

2 teaspoonfuls of baking powder. 

3 cups of flour. 

Flavor with vanilla. Bake. 

Iceland White Fruit Loaf. 

The whites of 1 dozen eggs. 

2 cups of powdered sugar. 

1 cup of butter. 

1 cup of sweet cream. 
i cup of brandy. 

1 quart of flour. 

2 tablespoonfuls of baking powder. 

2 pounds of chopped almonds. 

2 cups of cut citron. 

2 cups of grated cocoanut. 

2 teaspoonfuls of lemon extract. 

Bake until thoroughly done, in a moderately hot 
oven. 


Nut Cake. 

2 cups of sugar. 

1 cup of butter. 

1 cup of milk. 

3 eggs. 

3 cups of flour. 

2 teaspoonfuls of baking powder. 

2 cups of any kind of nut kernels. 

Chocolate Cake. 

2 cups of sugar. * 

| cup of butter. 

1 cup of milk. 


CAKES. 


205 


2 cups of flour. 

1 cup of corn starch. 

Yolks of 5 eggs. 

Beat the eggs well, and add to the butter and 
sugar, after stirring them well together ; add the milk, 
corn starch and flour, after stirring into the latter 
three teaspoonfuls of baking powder. Bake in but¬ 
tered jelly tins. 

For the icing: 

\ cake of Baker’s chocolate. 

^ cup of sweet milk. 

1 teaspoonful of corn starch. 

1 teaspoonful of vanilla. 

Dissolve the chocolate in the milk, heating it to 
the boiling point; stir the corn starch in a little cold 
milk, and add to the chocolate and milk. 

Queen Cake. 

1 cup of sugar. 

£ cup of butter. 

£ cup of milk. 

3 eggs. 

1 cup of flour. 

1 cup of corn starch. 

Stir the sugar and butter to a cream, add the yolks 
of the eggs well beaten, the milk and flour, into which 
has been stirred two heaping teaspoonfuls of baking 
powder and corn starch. Beat all thoroughly together, 
add the whites of the eggs beaten to a stiff froth, the 
last thing. 


206 


CAKES. 


Coffee Cake. 

cups of brown sugar. 

1 cup of butter. 

1 cup of strong coffee. 

5 cups of flour. 

4 eggs. 

1 teaspoonful of soda stirred in the flour 

2 cups of raisins. 

i teaspoonful of cloves. 

£ teaspoonful of nutmeg. 

\ teaspoonful of cinnamon. 

Bake in a moderately hot oven. 

Economy Cake. 

1 cup of sugar. 

1 cup of buttermilk. 

1 egg. 

Butter the size of an egg. 

2 cups of flour. 

1 teaspoonful of soda. 

Cousin Bell’s Ginger Bread. 

1 egg. 

1 cup of molasses. 

i cup of buttermilk with 1 teaspoonful of 
soda dissolved in it. 

Butter the size of an egg. 

1 tablespoonful of ginger. 

H cups of flour. 

Mix and beat well. Bake in a slow' oven. 


CAKES. 


207 


Cup Ginger Bread. 

1 cup of sugar. 

1 cup of butter or lard. 

1 cup of sour milk. 

1 egg. 

1 cup of molasses. 

2 tablespoonfuls of soda. 

2 tablespoonfuls of ginger. 

Flour enough to roll soft. 

Bavarian Cake. 

Mix with a piece of bread dough the size of your 
hand, until the consistency of cake batter : 

2 eggs. 

1 cup of sugar. 

A large tablespoonful of butter. 

1 teacup of dried currants. 

1 teaspoonful of soda. 

Flavor with cinnamon. 

Dutch Cake. 

Take a lump of bread dough the size of a teacup, 
spread it out, and break into it: 

2 eggs. 

cup of sugar. 

A piece of butter the size of an egg. 

Mix thoroughly, and with enough Hour, so that it 
will not stick to the hands. Set it to rise, as you 
would light biscuits, and when sufficiently high, place 
it in to bake. Mix with a piece of butter about the 
size of an egg, some sugar, and two teaspoonfuls of 


208 


CAKES. 


cinnamon; if not moist enough, put a few drops of 
water into it. Have this ready to spread over the top 
of the cake while it is still warm. 

Sponge Cake. 

1 cup of sugar. 

3 eggs. 

1 cup of sifted flour. 

1 teaspoonful of baking powder. 

1 tablespoonful of water. 

Flavor with lemon essence. 

Bake in a quick oven for twenty minutes. 

Sponge Cake. 

Separate the yolks of ten eggs from the whites, and 
beat into a cream the yolks of the eggs with two cups 
of sugar; then stir into this: 

1 teaspoonful of rose water. 

The whites of the eggs, stiffly frothed. 

Lastly, 2i cups of flour. 

Bake immediately, in a quick oven. 

Maine Cake. 

Dissolve half a cup of butter in two cups of warm 
molasses, then stir in : 

1 teaspoonful of mace. 

1 teaspoonful of cloves. 

1 teaspoonful of cinnamon. 

Flavor with essence of lemon. 

Add to this mixture : 

4 cups of flour. 

A little salt. 

4 well beaten eggs. 


CAKES. 


209 


Beat this well together, and then add again, two 
pounds of raisins, seeded, and half a cup of milk, in 
which is dissolved one teaspoonful of soda. Bake in 
a hot oven, in deep pans, for two hours and a half or 
three hours. 


Elizabeth Cake. 

♦ 

Beat to a light cream the yolks of twelve eggs with 
one pound of white sugar; then stir in the juice of 
one lemon and the whites of six well frothed eggs. 
Beat this mixture ten minutes, after the whites are 
added, then stir in twelve ounces of dour. Bake im¬ 
mediately, for an hour. 

Jefferson Cake. 

Beat to a cream : 

1 cup of butter. 

2 cups of sugar. 

Then stir in : 

8 well beaten eggs. 

i cup of rose water. 

5 teacups of sifted flour. 

Bake in jelly pans. When done, spread jelly, jam, 
or marmalade, half an inch thick over one layer and 
place the other on top. Sprinkle sugar over the top 
when finished: 

Wonder Cake. 

Beat to a cream : 

^ pound of butter. 

| pound of white sugar. 


210 


CAKES. 


Then stir in: 

9 well beaten eggs. 

A little lemon essence. 

Enough flour to make a stiff dough. 

Roll this out thin and cut in any fanciful shape, 
and drop into a kettle of boiling lard. When they 
are a nice brown take them out and sprinkle sugar 
over them. 


Boston Cakes. 

Beat to a cream : 

1 teacup of butter. 

3 cups of sugar. 

Then add: 

1 cup of cream or milk. 

6 well beaten eggs. 

4 teacups of 6ifted flour. 

A little salt. 

1 glass of brandy. 

£ pound of currants. 

1 teaspoonful of soda dissolved in one table¬ 
spoonful of milk. 

Bake in a moderate oven. 

Holiday Cake. 

Rub a pound of butter into a pint of sifted flour, 
and add three well beaten eggs. Then stir in : 

1 pint of honey. 

A grated nutmeg. 

2 tablespoonfuls of carraway seeds. 

1 teaspoonful soda dissolved in a cup of cider. 
A small bit of alum. 

3^ cups of flour. 


CAKES. 


211 


Rice Cake. 

Mix into a cream : 

l-£ cup of butter. 

2 cups of sugar. 

Separate the yolks and whites of five eggs. 
Add the yolks. 

2 cups of rice Hour. 

3 teaspoonfuls of lemon juice. 

And last the whites of the eggs, well beaten. 
It is to be baked in shallow pans, in a quick oven. 

Wine Cake. 

Rub, as in making pie crust: 

2 cups of butter. 

3 cups of sifted flour. 

8 eggs. 

1 cup of yeast. 

1£ cups of wine. 

Mix this well, and let it stand until perfectly light; 
then add: 

1 pound of raisins, soaked in one glass of 
brandy. 

3 cups of white sugar. 

1 teaspoonful of cinnamon. 

Flavor with two teaspoonfuls of lemon essence. 
Mix well, and put into a deep baking pan, and let 
it rise again before baking. 

Lady Cakes. 

Two cups of sugar, and a cup of butter beaten into 
a cream. Then stir in the frothed whites of: 


212 


CAKES. 


1$ dozens of eggs. 

1 grated lemon. 

2 cups of flour. 

Mix it well; bake in jelly pans an inch thick, 
spreading on top four ounces of blanched almonds, 
cut in strips. Dust with fine sugar, and bake. 

A Simple Cake. 

1 cup of butter. 

2 cups of sugar. 

3 cups of flour. 

4 eggs. 

Flavor with lemon. 


LAYER CAKES. 


Cocoanut Cake. 

Take three quarters of a cup of butter, and two cups 
of white sugar. Beat this into a light cream, then 
add one cup of milk, and three cups of flour, in which 
four teaspoonfuls of baking powder have been well 
mixed, then the well whipped whites of four eggs, and 
flavored with lemon or vanilla. 

Beat well, and bake in jelly pans. 

Make an icing of the froth of two eggs, and enough 
powdered sugar to keep from running when spread, 






CAKES. 


213 


and a little pinch of tartaric acid. When the cake is 
cooled, spread a thick coat of icing, and over it 
sprinkle thickly with grated cocoanut. Place another 
layer of cake, and proceed as before. 

Hickorynut Cake. 

2 cups of sugar. 

^ cup of cream butter. 

4 eggs. 

4r£ cups of flour. 

2 teaspoonfuls of baking powder. 

Bake quickly in jelly pans. 

For the Filling.—Beat together : 

1 cup of sugar. 

2 eggs. 

£ cup of corn starch. 

1 cup of fine chopped hickorynut kernels. 

1 pint of milk. 

Boil until a custard, and when cool, spread between 
the layers of cake. 


Jelly Cake. 

Beat to a cream : 

2 cups of sugar. 

\ cup of butter. 

Then add, three quarters of a cup of milk. 

1 large tablespoonful of baking powder, mixed 
in two and a half cups of flour. 

The frothed whites of eight eggs. 

Bake in jelly pans, and when cool, spread the jelly 
between the layers. 


214 


CAKES. 


Strawberry Cake. 

Mix into a dough : 

5 cups of flour. 

1 teaspoonful of salt. 

4 well beaten eggs. 

Enough milk to make it roll nicely. 

Roll them, and place a crust in the bottom of a 
shallow pan, then a thick layer of ripe strawberries, 
with sugar to the taste. Cover with a thin layer of 
crust, then another layer of strawberries and sugar. 
Cover the whole with another layer of crust, and bake 
in a quick oven, twenty minutes 

Green Mountain Cake. 

1^ cup of sugar. 

\ cup of butter. 

3 eggs. 

2 cups of sifted flour. 

3 teaspoonfuls of baking powder. 

3 tablespoonfuls of water. 

Bake in jelly pans 

For the Icing.—Whites of two eggs, well beaten, 
and a cup and a half of sugar, powdered. Spread on 
each layer, and sprinkle with cocoanut. 

Chocolate Cake. 

The whites of three eggs. 

2 cups of sugar. 

1 cup of sweet milk. 

2 tablespoonfuls of butter. 


CAKES. 


215 


3 cups of flour. 

2 large teaspoonfuls of baking powder. 

Stir well. Take half the butter, and add to it one 
half a cup of grated chocolate. Bake in jelly pans, 
and when done, place in alternate layers, with choco¬ 
late icing between. 

Cream Cake. 

2 cups of sugar, 
six eggs. 

2 tablespoonfuls of milk. 

1 pint of flour. 

3 teaspoonfuls of baking powder. 

Bake in layers, in a quick oven. 

For the Cream.—Beat well: 

1 cup of sugar. 

^ cup of corn starch. 

2 eggs. 

Then pour in a pint of boiling milk, and flavor 
with lemon. Spread between the layers. 

Florida Jelly Cake. 

Take the whites of: 

7 eggs. 

2^ cups of sugar. 

| cup of butter. 

1 cup of milk. 

^ cup of corn starch. 

1 pint of flour. 

1 heaping tablespoonful of baking powder. 
Flavor with almond. 

Bake in layers, and spread between each a soft 
icing, mixed with a tablespoonful of currant jelly. 


216 


CAKES. 


Custard Cake. 


2 eggs. 

1 cup of sugar. 
i cup of water. 

1 cup of flour. 

1 heaping tablespoonful of baking powder. 

For the Custard.—Boil until as thick as jelly : 

\ cup of sugar. 

^ cup of milk. 

1 tablespoonful of corn starch. 

1 piece of butter, the size of a hickory nut. 
Flavor with lemon. 

Spread this between the layers when they are done. 

Fig Cake. 

Take the whites of: 

6 eggs. 

2 cups of sugar. 

| cup of butter. 

1 cup of sweet milk. 

^ cup of corn starch. 

2 cups of flour. 

3 teaspoonfuls of baking powder. 

To one-third of the batter add : 

1 teaspoonful of allspice. 

1 dozen figs, cut in small pieces. 

To be baked in layers, two light one6, and one dark 
one. 

For the Icing.—Boil together, two teacupfuls of 
powdered sugar, and one-fourth cup of water, for five 


CAKES. 


217 


minutes. Then pour in the well frothed whites of 
three eggs, and beat until cold. Spread this between 
the layers. 


COOKIES. 


Economical Cookies. 

1 cup of sugar. 

\ cup of butter. 

1 cup of water. 

2 teaspoonfuls of baking powder. 

Flavor with lemon. 

Flour enough to roll out thin, and cut with 
biscuit cutter. 

Nice Cookies. 

2 eggs. 

1 cup of sugar. 

^ cup of butter. 

2 tablespoonfuls of sweet milk. 

2 teaspoonfuls of baking powder. 

Flour enough to stiffen. 

Mix soft, and flavor with vanilla. 

Children’s Pocket Cake. 

One and a half cups of flour, one egg, one cup of 
soft brown sugar, with nutmeg or cinnamon for flavor. 
Roll thin and bake quick. 




218 


CAKEB, 


Mother Hubbard Cookies. 

3 eggs. 

2 cups of white 6Ugar. 

1 cup of butter. 

4 cups of flour. 

14 teaspoonfuls of baking powder. 
Roll thin, and bake in a hot oven. 

Tea Cakes. 

4 eggs, separately beaten. 

4 cup of butter. 

1 cup of sugar. 

1 cup of corn starch. 

2 teaspoonfuls of baking powder. 
Bake in small tins. 

Cinnamon Cakes. 

1 cup of molasses. 

1 cup of sugar. 

4 cup of butter. 

1 cup of water. 

1 egg. 

1 tablespoonful of cinnamon. 

1 teaspoonful of soda. 

1 quart of flour. 

Bake in deep cake pans. 

Ginger Snaps. 

1 cup of molasses. 

1 cup of sugar. 

1 cup of butter and lard mixed. 




CAKES. 


219 


1 egg- 

\ cup of boiling water. 

1 teaspoonful of soda dissolved in water. 

2 teaspoonfuls of ginger. 

Flour enough to mould rather soft. 

Ginger Snaps. 

2 cups of molasses. 

1 cup of butter, melted into it. 

1 cup of water. 

2 teaspoonfuls of soda. 

3 teaspoonfuls of ginger. 

Flour enough to roll soft. 

Bake with a hot fire. Watch carefully, as they 
burn very easily. 

Soft Ginger Cookies. 

1 pint of molasses. 

1 cup of lard. 

1 cup of water. 

14 teaspoonfuls of cream tartar. 

^ teaspoonful soda. 

1 tablespoonful of ginger. 

Flour enough to roll as soft as possible. 

Ginger Snaps. 

Melt a quarter of a pound of butter, the same of 
lard, and mix them with : 

^ pound of brown sugar. 

1 pint of molasses. 

2 tablespoonfuls of ginger. 

1 quart of flour. 


220 


CAKES. 


Dissolve two teaspoonfuls of saleratuR in a wine¬ 
glass of milk, and strain it into the cake. Add suffi¬ 
cient flour to enable you to roll out very thin, cut into 
cookies, and bake in a slow oven. 

Macaroons. 

The whites of 2 eggs. 

1 cupful of powdered sugar. 

1 cupful of sweet almonds pounded into a 
paste. 

The sugar and eggs are to be beaten to a stiff* froth 
and mixed very well with the almond paste. Roll 
this mixture into little balls the size of a hickory nut, 
and bake them on a piece of white paper, one inch 
apart, in a very moderate oven, a light brown. 

* Lady Fingers. 

1 cup of sugar. 

2 eggs. 

\ cup of sweet milk. 

2 tablespoonfuls of baking powder. 

Enough flour to mix into a stiff batter. 

Flavor with lemon. 

Flour your moulding board well, and take a piece 
of dough, roll it into long rolls as thick as your finger, 
cut off in four inch lengths, and place on greased 
ladv-finger tins. They are to be baked in a quick 
oven. 


Hungarian Cakes. 

Whites of 10 eggs, well frothed. 
14 cups of sifted sugar. 


CAKES. 


221 


1 cup of sifted flour. 

1 teaspoonful of cream tartar. 
Hake in rings, in a quick oven. 

Jumbles. 


1 egg- 

1 cup of sugar. 

\ cup of butter. 

4 tablespoonfuls of water. 

1 teaspoonful of soda. 

Flavor with lemon. 

Use flour enough to make a dough stiff* enough to 
roll; cut in fancy snapes, and hake quickly in hot 
oven. 


Krinkles. 

1 cup of sugar. 

1 cup of butter. 

1 cup of water. 

2 teaspoonfuls of baking powder. 

Flour enough to make a stiff* dough, and roll thin. 
Bake quickly. 

• 

Breakfast Cakes. 

2 cups of sour milk. 

1 teaspoonful of soda. 

1 teaspoonful of salt. 

Flour enough to roll. 

Cut in narrow strips, and fry in hot lard. 


*222 


CAKKS. 


Fritters. 

2 tablespoonfuls of sugar. 

3 eggs. 

2 cups of sour milk. 

1 teaspoonful of soda. 

1 teaspoonful of salt. 

Flour enough to make a thick batter. 

Beat well, fry in hot lard until a light brown, and 
roll in powdered sugar when done. 

Cookies. 

m 

2 cups of sugar. 

1 cup of butter. 

2 eggs. 

^ cup of milk. 

1 teaspoonful of cream tartar. 

$ teaspoonful of soda. 

Flour to roll stiff. 

Love Rolls. 

1 cup of butter. 

1 cup of pulverized sugar, 
f cup of # flour. 

Flavor with lemon. 

Bake in thin cakes on jelly cake pans, and while 
hot, roll them up and powder with white sugar. 

Round Doughnuts. 

1 cup of sour cream. 

1 cup of sugar. 

1 egg. 


CAKES. 


223 


A small teaspoonful of soda. 

teaspoonful of salt. 

Flavor with cinnamon. 

Mix soft, roll three-quarters of an inch, cut out 
with a cake cutter, with a hole in the center. Fry in 
hot lard. 


Chocolate Cake. 

Cream together: 

1 cup of butter. 

2 cups of sugar. 

Then add : 

1 cup of milk. 

3 cups of flour, in which 3 tablespoonfuls of 

baking powder have been mixed. 

Lastly, the whites of 4 eggs. 

Beat this well, then spread a layer of white dough 
in the bottom of the baking pan, and over it sprinkle 
in zig-zag lines grated chocolate; then another layer 
of white, and the chocolate put on as before, and con¬ 
tinue so until the pan is full enough to allow for rising. 
Bake in a moderate oven for three-quarters of an hour. 

Cup Cake. 


Beat to a cream : 

3 teacups of sugar. 

14 cups of butter. 

Then add : 

3 well beaten eggs. 

1 quart of flour. 

1 teacup of milk, in which 1 teaspoonful of 
soda is dissolved. 

Bake in buttered cups. 


224 


CAKES. 


Jersey Cake. 

Rub two cups of flour into one cup of butter, 
then add: 

1 cup of sugar. 

4 well beaten eggs. 

^ cup of milk. 

A little salt. 

4 pound of currants. 

Mix well, and bake in buttered tins. 

Dainty Cake. 


Beat together: 

2 cups of white sugar. 

H cups of butter. 

Then add: 

1 glass of wine. 

The whites of 15 eggs, frothed. 

A grated nutmeg. 

1 teaspoonful of lemon essence. 

Stir in lightly, 2 cups of flour. 

Bake a light brown. 

Florida Cake. 

Beat into a cream : 

1 teacup of butter. 

3 teacups of sugar. 

Then add: 

2 cups of flour. 

1 pound of cut and seeded raisins, that have 
been rolled in flour. 


CAKES. 


225 


1 teaspoonful of mace. 

1 teaspoonful of cinnamon. 

Lastly, 1 teaspoonful of soda dissolved in a 
cup of sour cream. 

Bake at once in greased pans. 

College Cake. 

Wet eight cups of flour with two pints of milk and 
one-half pint of yeast; put it away to rise. Beat 
into a cream : 

6 cups of sugar. 

5 cups of butter. 

Then add : 

8 well beaten eggs. 

1 teaspoonful of cinnamon. 

2 teaspoonfuls of grated nutmeg. 

^ teaspoonful of cloves. 

A pinch of salt. 

1 cup of w’ine. 

Beat well together, and mix into the dough, and 
let it rise. When it is light, add one pound of cur¬ 
rants, one pound of stoned raisins, rolled in flour. 
Bake in loaves in buttered pans. 

Carraway Cake. 

Beat to a cream : 

1 cup of butter. 

1 cup of sugar. 

Then add: 

5 well beaten eggs. 

£ cup of brandy. 

4 tablespoonfuls of carraway seeds. 


226 


CAKES. 


1 teaspoonful of cinnamon. 

£ nutmeg, grated. 

Stir in gently, 1 cup of rice flour. 

Bake thin in a quick oven. When done, sift 
sugar upon it, and cut into square cakes. 

Hearth and Home Cake. 

Beat together until quite light: 

8 eggs. 

1 cup of white sugar. 

Then stir in lightly: 

| cup of wheat flour. 

} cup of rice flour. 

1 tablespoonful of carraway seeds. 

A little salt. 

Mix well together, and bake it in tins greased with 
lard. 


Jumbles. 


Beat to a cream : 

1£ cups of sugar. 

1 cup of butter. 

Then add: 

4 beaten eggs. 

^ lemon, grated. 

Sifted flour enough to make a dough. 

Roll this in fine white sugar, cut with a scolloped 
cake cutter, with a hole in the center, and bake them 
a quarter of an hour in a quick oven. 


CAKES. 


227 


Walnut Cakes. 

Beat together until very light: 

1 cup of white sugar. 

The whites cf 4 eggs. 

Then stir in half a cup of walnut kernels, chopped 
fine. Bake in small cakes on greased pans 


Josie Cakes. 


Beat to a cream : 

£ cup of butter. 

£ cup of sugar. 

Then stir in: 

The yolks of 8 eggs. 

The whites of 2 eggs. 

Put in enough flour to make a stiff paste; roll 
thin in white sugar, cut into little cakes, and bake. 

Romance Cake. 


Beat into a cream : 

1 cup of sugar. 
i cup of butter. 

Then add : 

4 well beaten eggs. 

1 cup of sifted flour. 

The juice of 1 lemon. 

Mix well, and bake in pans lined with buttered 
paper. 


228 


CAKES. 


Family Cake. 

Beat together thoroughly: 

3 cups of sugar. 

1^ teacups of butter. 

Then add: 

The beaten yolks of 4 eggs. 

£ cup of wine. 

1J pints of sifted flour. 

£ nutmeg, grated. 

Mix thoroughly, and then stir in a cupful of raisins, 
seeded, mixed with two teacupfuls of sifted flour, one 
cupful of currants, and then one teacupful of sour 
milk, in which a teaspoonful of soda is dissolved. 
Bake an hour and a half. 

Dexter Cake. 


Beat together: 

1 teacup of cream. 

2 teacups of sugar. 

Then add: 

2 well beaten eggs. 

1 cup of milk. 

£ cup of wine. 

1 teaspoonful of grated nutmeg. 
i teaspoonful of soda, mixed with 1 cup of 
flour. 

Bake at once, on buttered tins. 

Cream Cake Puffs. 

Beat six eggs separately, and add two cups of 
sugar, two cups of flour, and two teaspoonfuls of 


CAKES. 


229 


baking powder, fill teacups half full and bake. Then 
make a custard by stirring into: 

1 pint of boiling milk. 

\ teacup of sugar. 

3 teaspoonfuls of corn starch, dissolved in 
two well beaten eggs and a little cold milk. 

Stir all the time and when thick, retire from the 
stove, and add, two tablespoonfuls of butter and a 
little extract of lemon. Cut the cakes in two and fill 
each with the custard and place together again and 
sprinkle thickly with pulverized sugar. 

Ice Cream Cake. 

Bake a sponge batter the same as for the rolled 
jelly cake and bake about a half an inch thick in jelly 
pans. Beat until foamy : 

2 cups of very rich cream. 

Sweeten with one cup of sugar. 

Flavor with lemon. 

Stir one cupful of blanched almonds. 

Spread this thickly between each layer of the cake, 
when it is cold. 


Economy Cake. 

2 cups of sugar. 
i cup of butter. 

1 cup of sour cream. 

3 eggs. 

3 cups of flour. 

1 teaspoonful of soda. 

Flavor with lemon. 

Bake in layers, and spread jelly between each. 


230 


CAKK8. 


Custard Cake. 

Cream together: 

2 cups of sugar. 

1 cup of butter. 

The whites of five eggs. 

1 cup of sweet milk. 

2 cups of Hour. 

2 teaspoonfuls of baking powder. 

Flavor with vanilla. 

Bake in jelly tins. Make a plain custard, by ad¬ 
ding to two cups of boiling milk : 

£ cup of sugar. 

2 well beaten eggs. 

3 teaspoonfuls of corn starch, dissolved in a 

little milk. 

2 cups of chopped hickory nut kernels. 

Stir well and spread between each layer, while still 
warm. 


Almond Cake. 

1^ cups of sugar. 

| cup of butter, beaten to a cream. 

1 cup of sweet milk. 

1 cup of corn starch. 

The w’hites of the six eggs. 

Bake in jelly tins. Pound two pounds of almonds 
in a mortar, add the beaten whites of two eggs, a cup 
of sugar, and a little vanilla. Spread thickly between 
the layers of the cake when done. 


CAKES. 


231 


Fig Cake. 


White part: 

2 cups of 8ugar. 

1 cup of butter, beaten to a cream. 

^ cup of milk. 

The whites of nine eggs. 

3 teaspoonfuls of baking powder, thoroughly 

mixed in three cups of sifted flour. 
Yellow part: 

1 cup of sugar. 

1 cup of butter, 
cup of sweet milk. 

2 teaspoonfuls of baking powder. 

Nearly two cups of flour. 

The well beaten yolks of six eggs. 

1 teasponful of allspice. 

1 teaspoonful of cinnamon. 

Bake in jelly pans, and when done, spread each 
layer, commencing with the yellow, with icing and 
some figs chopped fine. Omit the figs on the top layer. 

Pocohontas Cake. 

2 cups of sugar. 

1 cup of butter, beaten to a cream. 

The whites of six eggs. * 

-J- cup of sweet milk. 

2 cups of flour. 

2 teaspoonfuls of baking powder. 

1 teaspoonful of lemon extract. 


232 


CAKES. 


Bake in three layers. For a filling, make a syrup of 
one teacupful of granulated sugar and a little water, 
and boil until it is brittle, add to it two cups of chop¬ 
ped hickory nuts. Spread between the layers, when 
they are cold. 

A Thanksgiving Cake. 

Make a batter the same as for the cake above, only 
three whole eggs may be used instead of the whites of 
six. Bake in jelly tins. Make an icing of three eggs, 
a cup and a half of pulverized sugar. Spread thickly 
over the first layer of cake, and then sprinkle over 
some finely chopped hickory nuts. Then put on the 
second layer of cake and proceed the same as before, 
only put on chopped figs instead of hickory nuts. The 
last layer the same, only cocoanut is sprinkled over 
very thickly. 

Black Cake. 

2 cups of powdered white sugar. 

1^ cups of butter. 

2 cups of flour. 

12 eggs, beaten separately. 

2 pounds of raisins, stoned, and a part of 
them chopped. 

2 pounds of currants carefully cleaned. 

i pound of citron, cut in stripes. 

i ounce of each, of cloves, cinnamon and nut¬ 
meg, mixed. 

1 ftine glass of brandy. 

1 glass of wine. 

Rub butter and sugar together, add the yolks of 
eggs, part of the flour, the spices, the whites of the 
eggs, well beaten; then add the remainder of the flour 


CAKES. 


233 


and the wine and brandy. Mix all thoroughly, to¬ 
gether, cover the bottom and sides of a four quart 
milk pan with buttered white paper, put in a layer of 
the mixture, then a layer of fruit, dredged with flour, 
until the pan is filled up, two or three inches. A cup 
of New Orleans molasses, makes the cake more black 
and moist, it not being necessary to add more flour. 

Bake three or four hours in a slow oven. 

Harvard Cake. 

Add to ten cups of flour, and four cups of butter, 
smoothed together thoroughly: 

2 cups of sugar. 

1^ of yeast. 

2 cups of sweet milk. 

Stir well and add two more cups of milk. 

4 eggs. 

1 glass of wine. 

Beat thorougly and place away to rise over night. 
In the morning add : 

2 cups of sugar. 

^ cup of brandy. 

1 tablespoonful of grated nutmeg, and any 

other spices you may wish. 

2 pounds of raisins. 

1 pound of citron, cut very fine, and well 
dredged with flour. 

Beat very hard and allow to rise before baking. 

Variegated Cake. 

Gold Part.—Mix well, two cups of sugar, and ono 
cup of butter, first beaten to a cream: 


234 


CAKES. 


The yolks of ten eggs. 

1 cup of 60 ur milk. 

1 teaspoonful of soda, dissolved in the milk. 

2 teaspoonfuls of corn starch. 

Flavor with lemon essence. 

Silver Part.—Beat to a cream : 

2 cups of sugar. 

4 cup of butter. 

1 cup of sweet milk. 

1 teaspoonful of corn 6tarch. 

1 teaspoonful of baking powder, sifted with 
4 cups of flour. 

Flavor with vanilla. 

In pouring into the pan, drop in alternately, a 
spoonful of white and one of the yellow part. 

Hayes Cake. 


Beat to a cream : 

2 cups of sugar. 

1 cup of butter. 

6 well beaten eggs. 

3 teaspoonfuls of baking powder, sifted with 

four cupfuls of flour. 

Flavor with vanilla. 

Bake about forty minutes. 

Ohio Cake. 

Beat to a cream : 

2 cups of sugar. 

1 cup of butter. 


CAKES. 


235 


Then add : 

The well beaten yolks of five eggs. 

1 cup of sweet milk. 

4 cups of flour, sifted with 4 teaspoonfuls of 
baking powder. 

Then add one pound of stoned raisins, and bake 
about half an hour. 

Hancock Cake. 

Mik well together: 

2 cups of powdered sugar. 

1 cup of sweet milk. 

3 cups of flour. 

4 tablespoonfuls of corn starch. 

4 eggs beaten separately. 

2 teaspoonfuls of baking powder. 

Flavor with lemon extract. 

Eggless Cake. 

2 cups of sugar. 

1 cup of sour milk. 

| cup of butter. 

1 teaspoonful of soda. 

1 teaspoonful of cinnamon. 

1 teaspoonful of grated nutmeg. 

1 teacup of seeded and stoned raisins, rolled 

in flour. 

Try with broom straw, and bake until well done. 

Plain Cake. 

-$■ cup of butter. 

2 cups of sugar. 


236 


CAKF8. 


5 eggs beaten separately. 

1 teaspoonful of lemon essence. 
Beat well, and bake in muffin pans. 


Cheap Cake. 

1 cup of butter. 

2 cups of sugar. 

1 cup of sweet milk. 

1 e gg- 

3 cups of flour. 

3 teaspoonfuls of baking powder. 

1 cup of stoned raisins, chopped fine. 


Groom's Cake. 


Beat two cups of butter to a cream, and add to it: 

The yolks of 10 eggs. 

3 cups of white sugar. 

1 cup of sweet milk. 

5 cups of flour. 

4 teaspoonfuls of baking powder. 

2 cups of blanched almonds. 

1 cup of citron, cut fine. 

Lastly, the whites of the 10 eggs. 

Pour a layer of cake batter in the baking pan, and 
then a layer of raisins well dredged in flour; another 
layer of batter, and so on until a pound of raisins are 
all used up, having the cake batter for the top layer. 
Bake for two hours in a moderate oven. 


CAKES. 


237 


Springfield Cake. 

Bake in two layers, and put frosting between and 
over the top: 

cups of sugar, 
f cup of butter. 

£ cup of milk. 

£ cup of corn starch. 

The whites of ± dozen eggs. 

2 cups of flour. 

1 teaspoonful of baking powder. 

Snow Cake. 

Beat into a cream : 

1 cup of butter. 

2 cups of sugar. 

Then add : 

1 cup of corn starch dissolved in 1 cup of 

sweet milk. 

2 cups of flour sifted with 3 teaspoonfuls of 

baking powder. 

8 eggs well beaten togethei’. 

Flavor with lemon. 

Bake in four layers, and spread icing between each 
layer when cool. 


Ribbon Cake. 

Cream together : 

1 cup of butter. 

2 £ cups of sugar. 


238 


CAKES. 


Then add: 

1 cup of sweet milk. 

4 well beaten eggs. 

4 cups of flour. 

4 teaspoonfuls of baking powder. 

Stir very thoroughly, and then take out one-third 
and with it mix : 

1 tablespoonful of molasses. 

1 teaspoonful of all kinds of spices. 

1 cup of currants. 

1 cup of raisins. 

\ cup of citron cut fine. 

Bake in one cake. Bake the white part in two 
cakes. When done, place them together, with icing, 
the dark one in the middle; put a piece of paper over 
them and two flat irons to press them, which will take 
about two hours. 


Rolled Jelly Cake. 


Make a batter, about the same as for sponge cake, 
with 

2 cups of pow T dered sugar. 

12 eggs beaten very thoroughly. 

1 ^ cups of flour. 

Bake in shallow pans lined with thoroughly but¬ 
tered paper, in a quick oven. When done and cool 
enough to handle, lav it upside down on a flat surface 
and spread thic kly with some tart jelly ; commence 
at one ena and roll being careful that the edges 
do not break. 


CAKES. 


239 


Almond Frosting. 

Blanch two cups of sweet almonds, pound in a 
mortar until well pulverized ; mix carefully, 

The whites of 3 eggs. 

cups of pulverized sugar. 

Add the almonds, flavor with vanilla or lemon. 
It is then ready to spread on the cake. 

Boiled Frosting. 

The whites of four eggs beaten to a stiff froth, 
one cupful of granulated sugar wet with a little hot 
water. Boil the sugar for five minutes, or until it be¬ 
comes brittle when dropped in cold water; then pour 
the boiling syrup on the beaten eggs, gradually beat¬ 
ing hard all the time. 

Chocolate Frosting. 

| cup of grated chocolate. 

3 cups of powdered sugar. 

The whites of 4 eggs. 

Beat the whites but very little, they must not be¬ 
come white, and stir in the chocolate, then pour in the 
sugar gradually, beating to mix it well. 

Frosting. 

Beat the whites of two eggs to a stiff froth, add 
gradually a half pound of pulverized sugar, beat very 
thoroughly, flavor with lemon juice. To color a deli¬ 
cate pink, use the juice of strawberries, currants, or 
cranberries, or a very little cochineal. 


240 


CAKES. 


Gelatine Frosting. 

Dissolve a teaspoonful of gelatine in three-quarters 
of a cup of boiling water; strain, thicken with a cup 
of sugar, and flavor with lemon. 

Every Day Frosting. 

Beat the whites of three eggs stiff; add two and a 
half cups of powdered sugar gradually, beating briskly 
all the time. Flavor with vanilla. 

Yellow Frosting. 

The yolk of one egg to three-quarters of a cup of 
pulverized sugar, and flavor with vanilla. It must be 
used the same day it is made, or it is not good. 


PRESERVES, JELLIES AND JAMS. 241 


PRESERVES, JELLIES & JAMS. 


General Directions. 

White crushed or granulated sugar is best for pre¬ 
serves, jellies and jams. Cheaper grades can be used, 
but we think the best is the cheapest in the long run. 

Fruit that is not too ripe is best for jellies, as the 
flavor is better and it jellies more easily. 

For straining jellies there is no article more useful 
than Hunter’s Sifter, as it has a revolving wire 
agitator to crush the fruit. All jellies, however, should 
be strained twice; the second time through a fine 
towel or flannel bag; and if allowed to hang in a cloth 
bag and drip over night, it will be much clearer. 

A porcelain lined kettle with as wide a bottom as 
possible is best for making jellies. 

After jelly begins to boil, twenty minutes hard 
boiling will be sufficient to make it thick enough. 

If the jelly is desired a light color, a little gelatine 
may be used, and it need not, then, cook so long. 

When the jelly has been put in glasses, place it out 
in sun to get cold; then dip pieces of writing paper 
in brandy and put directly on the jelly. Cut and 
fasten with a rubber band, another piece of paper to 
cover the top of the glass. 



242 


PRESERVES, JELLIES AND JAMS. 


A little tartaric acid, added when filling jars, will 
prevent preserves from sugaring. 

If signs of fermentation appear in preserves, just 
heat them over again, and they will become all right. 
They are best kept in earthen jars of small capacity, 
and it is necessary only to tie them up with two or 
three thicknesses of brown paper, and place a cloth 
on top. 

Nothing but glass and stoneware should be used 
for canning fruit. Tin is not good unless the lids are 
soldered on. 

They should be wrapped in paper to keep the light 
from them. 


Quince Preserves. 

Into two quarts of boiling water, put a quantity of 
golden pippin apples, not cut very thin, and not pared, 
but wiped clean. Keep them closely covered, boil 
quickly till the water becomes a thick jelly, then scald. 
To every cupful of apple jelly, put a half pound of 
sugar; boil it and skim it clear. Put those quinces 
that are to be done whole, into the syrup, and let it 
boil very fast; those that are to be in half by them¬ 
selves ; skim it, and when the fruit is clear, put some 
of the syrup into a glass to try whether it jellies, be¬ 
fore taking from the fire. The quantity of quinces is 
to be a pound, to a pound of sugar, and a pound of 
jelly, already boiled with the sugar. 

Pear Preserves. 

Weigh the pears after they are pared, and to every 
pound add three-quarters of a pound of loaf sugar, 


PRESERVES, JELLIES AND JAMS. 


243 


water enough to prevent them from burning, and the 
peel of a small lemon cut very thin. Let them stew 
gently for six or seven hours. 

Peach Preserves. 

Pare, stone and quarter ripe free-stone peaches. 
To six pounds of peaches, allow three pounds of 
brown sugar. Put the sugar over the peaches, and let 
them stand over night; next morning, place them in 
a preserving-kettle, and boil for two hours, keeping it 
well skimmed. 


Plum Preserves. 

After dividing the plums, and stoning them, sprin¬ 
kle sugar over them, three-quarters of a pound to every 
pound of plums, and let them stand over night. Then 
next morning put in a porcelain kettle and let it sim¬ 
mer gently for thirty minutes; then boil quickly, re¬ 
moving the scum as it arises, and stir them constantly. 
Crack the stones and put the kernels into the preserves 
when they are cool. Place in stone, or glass jars and 
cover closely. 

Crab Apple Preserves. 

If Siberian crabs, wipe them only, if French, they 
must be pared. Put the apples in and let them sim¬ 
mer until they are done, into a boiling syrup, made 
from two pints of lump sugar, and one pint of cider. 
Reduce the syrup, and skim until it is thick enough, 
and pour it over the fruit which has been placed in 
earthen or glass jars. 


•244 


PRESERVES, JELLIES AM) JAMS. 


Preserved Strawberries. 

Nice large strawberries should be selected, before 
they are too ripe. Then stew them gently in sugar, 
using a pound to every pound of strawberries. Let 
them be taken out frequently to cool, so they will not 
become mashed. They are done enough, when they 
look clear. Keep in jars as per general directions. 

Tomato Preserves. 

Scald the skins from the small, yellow or red toma¬ 
toes. To every pound of tomatoes add one pound of 
sugar. Make a syrup of sugar, of equal weight of the 
tomatoes, and a half a cup of water to each pound. 
When the syrup is boiling hot, put in the tomatoes, 
and let them stew gently. Boil two lemons in water, 
until the peels are tender, cut them in thin slices, and 
add to the tomatoes. Let it boil until the fruit is clear 
throughout, and the syrup has become rich. Put the 
tomatoes in jars and pour the syrup over them. Cover 
them and keep in a dry place. 

Preserved Cherries. 

Lay some sugar in the bottom of a porcelain kettle, 
and place some cherries on it, sprinkle thickly with 
sugar, then add another layer of cherries, and so on until 
the quantity is used, only leaving out a little sugar, to 
sprinkle in as they boil. Use a pound of sugar to 
every pound of cherries. Add three tablespoonfuls of 
currant juice to every pound of fruit. Boil quickly, 
do not stir them, shake them frequently, instead. The 
scum must be skimmed off as it rises. When they 


PRESERVES, JELLIES AND JAMS. 


245 


are done, (they will be clear) put them in jars, pour 
over them the syrup, and when cold, cover them, or 
seal them in jars. 

Rhubarb Preserves. 

Slice six oranges into a stew pan, with the rind cut 
very small, a quart of rhubarb, cut fine, and two 
pounds of sugar. Boil the whole down, as any other 
preserves. 

Brandied Grapes. 

Take close bunches of grapes, make two little holes 
in each grape with a needle, lay them in jars, sprinkle 
thickly with sugar and pour good brandy over them. 
Tie up the jars very snugly, seal and keep in a cool, 
dry place. 


Preserved Pine Apple. 

Pare the fruit, take out all the eyes, and any dis¬ 
colored parts. Cut in slices, and lay them in a por¬ 
celain kettle. To every pound of fruit, add one half 
pound of sugar, and let it stand over night. Let it 
boil in the morning for twenty minutes only. Put it 
in jars to cool and cover closely. 

Whortle Berries. 

To a quart of whortle berries, add one quarter of a 
pound of sugar, and to every three pounds of sugar, a 
cupful of water. Let the water and sugar become boil¬ 
ing hot, before adding to the berries, and let them cook 
but three minutes. 


246 


PRESERVES, JELLIES AND JAMS. 


Cherry Marmalade. 

Rub stoned cherries through a seive, and add to 
every three pounds of cherries, a half a pint of currant 
juice. Put in on the fire, and stir into it, three quart¬ 
ers of a pound of sugar to every pound of fruit. 
When it has boiled as thick as jelly, pour it into jars, 
and when cold, place a paper that has been dipped in 
brandy, over it, and cover closely. 

Strawberry Jam. 

Put with every three quarts of strawberries, five 
pounds of sugar. Boil and stir over a hot fire, for 
fifteen minutes. If it sets, when a little is poured on a 
plate, it is sufficiently done. Pour it into jars, placing a 
brandied paper over each, and covering them very 
closely. 


Quince Marmalade. 

Peel, quarter and core the quinces; boil them in 
cold water until they are tender. Drain them off and 
rub them through a colander. Boil them with as 
many pounds of sugar, as there are of pulp, until it 
becomes a thick jelly. Put it in jars, covering each 
with a brandied paper, and tying up closely, or seal. 

Currant Jelly. 

Put the picked currants into a vessel and put the 
vessel into another containing boiling water, until the 
currants are scalded, then squeeze them through a 
cloth, put the juice on the fire to boil with a pint of 


247 


PRESERVES, JELLIES AND JAMS. 

sugar to every pint of juice. Stir frequently, and 
skim before it comes to a boil. It will be boiled 
enough in five minutes. When done, pour it into 
jelly glasses. 


Wine Jelly. 

Put two ounces of Cooper’s sheet isinglass and 
two ounces of white sugar candy into ajar with one 
and a half pints of port or sherry wine. Place the 
jar in a kettle of boiling water, on the stove, and stir 
until the isinglass is melted. Take it from the fire 
and stir until cold, then put it in moulds, with a bran- 
died paper over each. Cover tightly. 

Cranberry Jelly. 

It is to be made in this proportion: To every 
three quarts of cranberries, use two pounds of white 
sugar and two pints of water. Boil them thoroughly, 
mash them through a sieve, strain the juice, and put 
it on to boil for a quarter of an hour longer. Pour 
into the glasses. 


Grape Jelly. 

Put the grapes on, in a porcelain kettle, to boil 
with water; to every four quarts of stemmed grapes, 
a half pint of water. When they have become soft, 
strain through a cloth strainer or sieve. Measure the 
juice and put it on to boil for twenty minutes, then 
add a pint of sugar to every pint of juice. Let boil 
five or ten minutes, and pour into jelly glasses. 


248 


PRESERVES, JELLIES AND JAMS. 


Blackberry Jelly. 

Mash the berries thoroughly, squeeze and strain 
the juice from them, put it on to boil a half hour with 
sugar, pint for pint. Pour into jellv glasses and place 
a piece of paper dipped in brandy over the top, be¬ 
fore fastening the lid. 

Claret Jelly. 

Add to an ounce and a quarter of Cooper s sheet 
isinglass, dissolved in a cup of water, and half a 
pound of loaf sugar, two cupfuls of claret and a wine- 
glassful of brandy. Strain, and put into a mould, or 
jelly glasses. 

Quince Jelly. 

Cut the quinces into quarters and remove the cores, 
boil them in clear water until very soft, mash them, 
and let them drain through a bag, without squeezing; 
add to the liquor a pound of sugar to every pint of 
liquid, and the whites of eggs to clarify it. When it 
is clear, boil it on a pretty hot fire until a thick jelly. 
The residue can be used to make quince jam. 

Apple Jelly. 

Wash, but do not peel, any common red-skinned 
apples; put them on to boil in water to cover them, 
and boil until they become a soft pulp, and then strain 
through a very fine seive. To every pint of juice add 
one pound of sugar, and essence of lemon to flavor. 
Boil until it is perfectly cooked, and jellies when cold. 


PRESERVES, JELLIES AND JAMS. 249 


Orange Jelly, 

Squeeze the juice from the oranges, and to every 
pint of juice add a pint of sugar and a quarter of an 
ounce of isinglass, dissolved. Boil fifteen minutes, 
and pour in jelly glasses. 

Lemon Jelly. 

Dissolve one box of gelatine in a cupful of water, 
and then pour on it a quart of boiling water, then add 
two cupfuls of sugar, to every cupful of lemon juice. 
Strain this and cook until it hardens, when cold. 

Strawberry Jelly. 

Mash three quarts of strawberries with two pounds 
of sugar, and let them stand for two hours. Dissolve 
one box of gelatine in half a pint of cold water. 
Pour two cups of boiling water on the sugar and fruit. 
Press the juice from the berries and add it and the 
juice of a lemon to the gelatine. Strain, pour into 
mould and harden. 

Raspberry Jelly. 

Raspberry jelly is made the same as strawberry, 
substituting raspberry juice, for strawberry. 

Cider Jelly. 

Let three pints of cider come to a boil, and pour 
it over a box full of gelatine, that has been soaked in 
cold w T ater for two hours, and add two cupfuls of 
sugar. Strain, pour into moulds and put aside to 
harden. 


250 


PRESERVES, JELLIES AND JAMS. 


Tomato Jam. 

Stew one gallon and a half of apples, and one gal¬ 
lon of tomatoes separately. Then put them together 
in a kettle, and add six pounds of sugar, one ounce of 
ground cloves, and one ounce of ground cinnamon. 

Apple Butter. 

% 

Stew your apples as you would for sauce, and to 
every two gallons of cooked apples add, three cups of 
cider vinegar, four pounds of sugar. Boil this down 
• about one third, or until there is about one and a half 
gallons. Flavor when nearly done, with essence of or 
ground cinnamon. 


CANDY. 


General Directions. 

To Clarify Sugar for Candies. —Put your sugar 
on to boil with a half pint of water to every pound of 
sugar. Use a porcelain or brass kettle, and a slow 
fire. Add one-half ounce of gum-arabic and one-half 
ounce of isinglass dissolved in water,, which will cause 
all impurities to rise to the surface as skum. Remove 
this as fast as it rises and boil until it is thick enough 
for candy. Then flavor to suit the taste. 





CANDY. 


251 


This formula can be used as the base for most all 
the different candies. 

When using loaf sugar, a teaspoonful of New Eng¬ 
land rum or vinegar should be added to keep it from 
getting too brittle while pulling. By pulling loaf sugar 
after it is boiled enough, it will get as white as snow, 
and other sugars in proportion to their original color. 

Always butter your hands, so that the candy does 
not stick to them. 

Candy is cooked enough, if it hardens when drop¬ 
ped into cold water. 


Taffy. 

Three cups of granulated sugar, three quarters of a 
£up of water, a small pinch of cream of tartar. Have 
porcelain lined kettle. Put the water in first, add the 
sugar and cream of tartar, dissolve the latter in a little 
of the water, let it boil without stirring (as stirring it, 
makes it sugar) until it cracks. Have ready a marble 
slab three or four inches thick, and three or four feet 
square, well buttered. Pour the candy on it, then 
flavor and as soon as cool enough, pull. 

Lemon Drops. 

Same amount of sugar and w’ater, and cream 
of tartar as above; boil it a little harder. When 
poured out on the marble (which must always be but¬ 
tered) add a good teaspoonful of tartaric acid and pull 
as soon as possible. 

Cocoanut Candy. 

Same amount as above. Let it come to a soft boil, 
that is so it will not become crisp and break in water. 


252 


CANDY. 


Then add a cupful of prepared cocoanut, let it boil 
until cooked. Then turn out and cut into bars or 
squares when cold. Do not pull it. 

Butter Scotch. 

Same amount as others. When it comes to a soft 
boil, add one half cup of molasses, a piece of butter 
the size of an egg. Boil until it cracks in cold water. 
This can be pulled or not, as preferred. 

Cream Walnuts. 

Have about a pound of walnut meats ready in 
halves. Take the same amount as for others, three 
cups of sugar, three quarters of a cup of water, a pinch 
of cream of tartar. Let it come to a soft boil, turn out 
on the marble, and flavor with half a teaspoonful of 
any flavor you like. Have some one to help you if 
possible. Do not let it stand a second, but take a knife 
and scrape up from the edges as rapidly as possible, 
when it turns white, take your hands and knead as 
you would dough, but very rapidly. It will probably 
burn them, but dipping the palms in flour will cool 
them somewhat and not hurt the candy. It should get 
soft and creamy, and as soon as it begins to get cool, 
roll into balls or the shape you buy them, and put half 
a walnut meat on each side. It must all be done very 
rapidly or it will grow hard and crumble. If it does, 
add a tablespoonful or two more of water and boil 
again. 

Chocolate Caramels. 

Boil one cup of molasses, one-half cup of butter, 
two cups of brown sugar, and two tablespoonfuls of 


CANDY. 


253 


flour, together for fifteen minutes. Stir the chocolate, 
one half pound, into a cup of cream or milk, and pour 
into the boiling syrup, and boil until it will pile up 
and harden, when dropped into cold water. Put in a 
teaspoonful of lemon or vanilla, before pouring into 
buttered pans or plates, and as it cools, mark oft' into 
caramels. 


Cream Candy. 

A little more than enough water to cover three cups 
of white sugar. Boil until it hardens when dropped 
into cold water. Moisten with the flavoring, one tea¬ 
spoonful of cream of tartar, and add it to the sugar 
and water. Pull it until white when cold. It must 
not be stirred while cooking. 

Nut Candy. 

Boil a pint of maple syrup until it will harden, 
when dropped into cold water. When done pour it 
over a half pint of any kind of nut kernels, that have 
been spread over a well buttered plate. 

Chocolate Cream. 

Boil and stir constantly for about five minutes, one 
pound of white sugar, and half a cup of water. After 
it has boiled, stir in two-thirds of a cup of corn starch. 
Make this into little cones, and then dip them into a 
half cake of melted chocolate. It may be flavored to 
suit the taste. 

New Orleans Taffy 

After boiling for twenty minutes, one pint of New 
Orleans molasses, one half pint of brown sugar, and 


‘254 


CANDY. 


a tablespoonful of butter, add two teaspoonfuls of 
cream of tartar, one teaspoonful of soda, and one table¬ 
spoonful of vinegar. When cool enough, pull it well. 

Butter Scotch. 

Three pounds of coffee sugar, a quarter of a pound 
of butter, a half a teaspoonful of cream of tartar, one 
teaspoonful of extract of lemon, half a cup of cold 
water, boil, but do not stir, until it will become brittle 
when dropped in cold water, and, when done, add the 
lemon; have a platter well buttered and pour in one 
fourth of an inch thick, and when partly cold, mark 
off in squares. 

Cocoanut Caramels. 

Two cups of sweet milk, one tablespoonful of but¬ 
ter, one cocoanut, grated fine, three pounds of white 
sugar, flavor with vanilla, boil slowly until stiff, pour 
into shallow pans, and when partly cold, cut in 
squares. 

Cocoanut Drops. 

One grated cocoanut, a cupful of pulverized sugar, 
and the white of one egg, highly frothed ; work all to¬ 
gether, and roll into little balls in the hands, and bake 
on buttered tins. 

Ice Cream Candy. 

Squeeze the juice of one lemon into a cup, boil five 
cups of white sugar, a quarter of a cup of butter, one 
and a half teacups of water, together, and when done, 
set aside until it stops bubbling, and then stir in the 
juice of one lemon ; butter a dish and pour in about 


CANDY. 


255 


an inch thick. When cold, pull until white, draw out 
into sticks, and check into sticks as long as you wish, 
with a knife. The fire must be brisk and the candy 
stirred continuously. 

L^mon Candy. 

Take a pound of loaf sugar, and a large cup of 
water, and after cooking over a slow fire a half an hour, 
clear with a half a cup of vinegar, take off the scum 
as it rises, testing by dropping into cold water, and 
when the threads will snap like glass, then add some 
chopped cocoanut, almonds and hickory nuts, pour 
into a tin pan, and when nearly cold, mark into stripes 
with a knife. 


Horehound Candy. 

Boil two ounces of horehound in three cups of 
water for thirty minutes, strain, and add three and a 
half pounds of brown sugar. Boil over a hot fire un¬ 
til it is sufficiently hard, pour it in flat well greased 
tin pans, and mark into sticks with a knife, as soon as 
it is cool enough that it will remain in shape. 


250 


COFFEE, TEA AND CHOCOLATE. 




COFEEE, TEA and CHOCOLATE. 


Roast Coffee. 

Roast it in either a patent roaster, or a sheet iron 
pan. To every three pounds of coffee, add a small 
piece of butter, and two teaspoonfuls of powdered 
sugar. Then roast it, stirring it about frequently, so 
that it may brown evenly. 

To Make Coffee. 

Allow one tablespoonful of ground coffee to a pint 
of water. Pour the boiling water over the coffee, and 
boil it for twenty minutes. Let it stand four or five 
minutes to let it settle. Then put it out of the coffee 
boiler into the coffee pot. 

To Make Coffee. 

Allow two cupfuls of water to a tablespoonful of 
ground coffee. Put the required amount of coffee in 
the pot, add to it the white and shell of an egg, and 
about a teaspoonful of cold water. Mix it thoroughly 
by stirring it with a spoon. Then pour on it half the 
amount of boiling water, and let it boil twenty min¬ 
utes. When it is done, add the rest of the boiling 



COFFEE, TEA AND CHOCOLATE. 


257 


water and let it stand a little while to settle. Put 
a tablespoonful of cold water into it, to settle it, and 
then it is ready for the table. 

Tea. 

Put the tea in some tin receptable, that will fit over 
the teakettle top. Put just enough boiling water on 
the tea to cover it. After it has steamed for five 
or ten minutes, then measure the water and pour into 
it, a teacupful, to every teaspoonful of tea used. 

Chocolate. 

Put a quart of milk on to boil with a half cup of 
sugar. When it boils, add to it, the chocolate, (six 
tablespoonfuls to one quart of milk) dissolved in a 
beaten egg, and enough cold milk to make it pour 
freely. Let all boil, ten or fifteen minutes. If the 
sweet chocolate is used, very little sugar is necessary. 


WINES and BEVERAGES. 


General Directions. 

Wines are made from most all kinds of domestic 
fruits. 

The usual method is to bruise the fruit, strain and 
press out the juice, and add sugar in the proportion 
to the sweetness you want your wine. Put it in a jug, 
keg or barrel to ferment; always filling full to the 
bung, so the workings may run out of the vessel. 




258 


WINES ANI) BEVERAGES. 


Always keep back a part of the original liquor to 
fill up the vessel to the bung-hole, as it works down. 
When done working, draw off carefully, so as not to 
disturb the settlings. A good way is to use a rubber 
tube as a syphon, what is left can be carefully filtered. 
It is now ready to put in bottles or barrel 

There are many different ways employed to improve 
the flavor of home made wines, which may seem to re¬ 
quire it. The mashed kernels and seeds of fruit, also 
the leaves, almonds, cloves, ginger, etc., etc., sweet 
bay leaves, etc., are used to flavor and perfume wines. 

Brandy, whisky and alcohol are also used to give 
them strength. 

Grape Wine. 

Mash perfectly ripe grapes, and to every gallon of 
grapes, add a gallon of water. Let this stand six days 
without being disturbed. Then drain off the liquor, 
and to every four quarts, add three pints of loaf sugar. 
Let it stand in a moderate temperature to ferment. 
When fermented, close it tight. In five or six months 
it will be ready to bottle. 

Currant Wine. 

Mix with ten quarts of water, eighteen quarts of 
mashed currants and one pint of mashed raspberries. 
When fermented, press out the liquor and add twenty 
pounds of sugar, and when it has been casked, pour 
into it one quart of brandy or whisky. 

Blackberry Wine. 

Mash and strain the fruit through a towel, or press 
to extract the juice. To every gallon of pure juice, 


WINES AND BEVERAGES. 


259 


add two gallons of water and twelve pounds of sugar. 
Keep some of the mixture back. Fill a keg with this 
mixture, and keep refilling it as it ferments, with what 
was reserved. Continue this until fermentation has 
ceased. Then close the bung hole. If left undisturbed, 
it will not be necessary to pour it off. But it is better 
to rack off before closing the bung hole. 

Elderberry Wine. 

Put the berries, that have been stripped from the 
stock, into a tub and pour over them boiling water* 
two gallons, to three gallons of berries. Press down 
into the liquor, and cover closely, and let them remain 
this way over night. Then strain and press out the 
juice, and add to every gallon, three pounds of sugar, 
one ounce of cloves, one ounce of ginger, and let it all 
boil for a quarter of an hour, keeping it w r ell skimmed. 
While it is hot, put it into a cask, and set the wine, 
with a large spoonful of new yeast, put in at the bung 
hole. Mix up the yeast and after it has done working, 
close the bung hole. 

Cherry Wine. 

Quite ripe cherries are required for this wine. Mash 
the cherries and press the juice from them. To every 
four quarts of liquor, add two pounds of loaf sugar, 
rolled fine. Mix well together, and let it stand to fer¬ 
ment. When done, stop it very closely, for about 
twelve or thirteen weeks, and then bottle it for use. 

Damson Plum Wine. 

To every gallon of the bruised fruit, add one gallon 
of water, boiling hot. Let it stand forty-eight hours. 


260 


WINKS AND REVKRAGE8. 


Then draw it olT, and to every four quarts of liquor, 
add two and one half pounds of sugar. Put in a cask 
and let it stand one year, then bottle it, putting in a 
teacup of sugar, in each bottle. 

Rhubarb Wine. 

Bruise or press five pounds of rhubarb stock. Add 
to it one gallon of water, and after standing three days, 
pour oflf the liquor, and add to every four quarts of 
juice, three pounds of sugar. In three or four days 
fermentation has ceased, pour off the liquor into a 
cask, and let it stand ten or eleven months, when it 
should be racked off, and more sugar added. This 
wine should be made in the spring of the year. 

Gooseberry Wine. 


Take five quarts of water, and five quarts of pressed 
fruit, and add to it fifteen pounds of sugar, and one 
slice of beet root. When fermented, put into the cask 
a pint or more of alcohol or cologne spirits. 


Blackberry Cordial. 

To every quart of juice, add one half pound of sugar. 
Boil twenty minutes and skim well. When cold, add 
one quart of brandy to every four quarts of juice and 
sugar. While the juice is boiling, add one half ounce 
each, of cinnamon ground, nutmeg grated, one-fourth 
ounce powdered cloves, one ounce of allspice, ground. 


WINES AND BEVERAGES. 


261 


Egg Nogg. 

Beat the yellows of twelve eggs very light, stir in as 
much white sugar as they will dissolve, pour in gradu¬ 
ally one glass of brandy to cook the eggs, one glass of 
old whisky, one half glass of peach brandy, one grated 
nutmeg, and three pints of rich milk. Beat the whites 
to a froth and stir in last. 

Baking Powder. 

Wo heartily recommend to our readers Prof. Horsford’s Phosphatic 
Baking Powder as the most satisfactory powder it has been our fortune to 
use. Attention is invited to the advertisement ou the following page. 

The purity, strength, and nutritive value of Prof. Ilorsford’s Baking 
Powder makes it superior to all others, as has been determined by compe¬ 
tent chemists. It is recommended and used by leading physicians and 
chemists, and has won the unqualified approval of those eminent authori¬ 
ties and teachers on cooking, Miss Parloa, Miss Marion Ilarland, and Mrs. 
A. A. Ueddes, as well as others of lesser note. 

Wheat Germ Meal. 

A Delicious Breakfast Dish.—To one quart boiling water, stir 
in slowly one small cup of Wheat Germ Meal; add salt, stir, and boil for 
three to five minutes. Serve with cream, or sugar and butter, and you 
have a dish “ fit for a king.” 

To mould and serve cold, with cream and sugar, you have an elegant 
supper dish. 

Or, when cold, slice and fry same as corn meal mush. 

Hasty Pudding’.—Take cold Germ Meal left from last meal, mash 
with spoon or fork, and add milk enough to make thin pudding, two eggs 
well beaten, currants or raisins to suit, sweeten and salt to taste, flavor 
with nutmeg or grated lemon peel, stir all well together, and place in 
moderate oven for fifteen minutes. Serve with cream and sugar, or sauce. 

Batter Cakes.—Take cup full Germ Meal, make thin batter with 
warm water, add salt and tcaspoonful sugar, let stand over night. In 
morning, mix two teaspoonsful baking powder in half cup flour, and stir 
in thoroughly. Bake immediately ou hot griddle. 

Germ Meal Gems.—One-half pint Germ Meal. Mix dry with 
three teaspoonsful baking powder, one tablespoonful butter, one egg, little 
sugar and salt, stir with milk to a batter, drop into gem pans and bake in 
hot oven. 


BURNETT’S 

STAND ARD«—<t~ 

->4FLAV ORING 

EXTRACTS! 

ARE ACKNOWLEDGED BY 

ALL GOOD COOKS 

TO BE THE BEST IN THE WORLD. 



ASK YOUR GROCER 

For them, and if he tries to sell you cheaper brands, refuse to buy them 
and insist on having Burnett’s, which are kept on sale 

generally by the best 

DEALERS IN FANCY GROCERIES. 































INDEX 


PAGE. 

Apples, Coddled. 174 

Fried. 69 

Asparagus. 130 

Baking Powder. 24 

Beans, Baked. 125 

Lima. 124 

String. 124 

Beef Cakes. 40 

Corned. 40 

Heart Boast. 36 

Loaf. 87 

“ . 38 

Roasting. 34 

Scalloped. 88 

Stuffed Corned. 87 

To Boil Corned. 35 

“ Cook “ 35 

'* Stew “ 36 

Beefsteak, Baked. 86 

Pie. 89 

Roast. 35 

Beets, Baked. 129 

Boiled. 129 

Berries, Whortle. 245 

Beverages and Wines, Genl. Dir.., 257 

Birds, Small Roast. 64 

Biscuits, Gen. Directions. 23 

. 24 

Almond . 26 

Baking Powder. 29 

British. 108 

Fig. 25 

Ginger. 25 

Light. 26 

Mush. 119 

Soda. Ill 

Souffle. 27 

8 poon. 30 

Blanc Mange, Chocolate. 176 

Corn Starch. 173 

Gelatine. 176 


PAGE. 


Bread, General Directions. 14 

. 17 

Apple. 21 

Boston Brown. 21 

Brown. 19 

Currant. 21 

French. 22 

Fried. 120 

Ginger Cousin Bell’s. 206 

“ Cup. 207 

" Soft. 203 

Graham. 20 

“ Lignt. 23 

Hop Yeast. 18 

Indian. 20 

Potato. 19 

“ and Rice. 118 

Rice. 119 

Rye. 22 

Salt Rising. 18 

Steamed Brown. 22 

Yeast. 17 

Breakfast A Tea Dishes. Gen. Dir. 107 

Dish A good. 120 

Butter, Apple. 250 

Scotch. 252 

“ 254 

Cabbage. 127 

Boiled. 127 

Scalloped. 136 

Smothered. 127 

Candy, General Directions. 250 

Cream. 250 

Cocoanut. 251 

“ 264 

Ilorehound. 265 

Ice Cream. 254 

Lemon. 255 

Nut. 253 

Cakes, Geuerul Directions. 195 

Almond.230 


2t)3 





















































































® IS THE STRONGEST POWDER MADE, ® 


It is Recommended and Used by Leading Physicians and 
Chemists, and its Use is Positively 
Beneficial to Health. 


In the process of bolting flue wheat flour, a large portion of the phos¬ 
phates* are lost. 

This* Powder supplies the phosphates, thus rendering the bread, biscuit, 
etc., healthful and nutritious. 

IT IS PUT UP IN GLASS BOTTLES 

Having wide mouths, to admit a spoon. Bottles are preferable to tin cans, 
as they are safer, cleaner, and preserve the strength of baking powder much 
better, c 

Dn. Sanukl Jackson, late Professor in Penn. University, said: “Cream 
of Tartar is not a nutritive principle, and often disagrees with the alimentary 
OlgMIS. Prof Horsford's Baking Powder makes light, sweet and palatable 
bread, and restores to it the phosphates which had been separated from the 
dour, and thus adupts it as an aliment for the maintenance of a healthy state 
of tbs organisation.” 

Baron Likbiu, the leading chemist of the world, said: “I have satisfied 
myself of the purity and excellence of Prof. Horsford's Baking Powder. It is 
one of the most useful gifts which science has made to mankind.” 


No other Baking Powder in the world ever received 
such high commendation from eminent authorities. 

We use no Cream of Tartar or Alum. 

There is no other Powder like ours. 

Beware of Misrepresentations and False Statements 
made by rival manufacturers. 


Send to Humford Chemical Works, Providence, R. I., for Horsford's Almanac 

and Cook Book. 






INDEX. 


2G5 


PAGE. 


Cakes, Bavarian.;. 207 

Black. 232 

Boston. 210 

Breakfast. 115 

44 . 221 

Buckwheat. 113 

Carrraway. 225 

Cheap. 236 

Chocolate. 204 

“ 223 

Children’s Pocket. 217 

Cinnamon. 218 

Citron, Mrs. Rogers. 108 

Coffee. 109 

•• 197 

44 . 206 

College.225 

Corn. 121 

“ . 134 

Cup. 223 

Custard. 230 

Dainty.224 

Dexter. 228 

Dover . 199 

Dutch. 207 

Economy. 206 

•* 229 

Egg leas.235 

Elizabeth. 209 

Family. 228 

Fig.231 

Flannel. 117 

Florida. 224 

Fried Excellent. 116 

Fruit English.198 

“ Small. 197 

Gold.201 

*• .. 202 

Graham Ratter. 117 

Grain. 102 

Groom’s.236 

Hancock. 235 

Harvard. ..233 

Hayes. 234 

Hearth and Home. 220 

Hoe . 109 

Holiday. 210 

Home . 29 


PAGE. 


Cakes, Hominy Drop. 108 

Hungarian. 220 

Ice Cream. 229 

Italian. 199 

Jefferson . 209 

Jelly Rolled. 238 

Jersey . 221 

Josie . 227 

Lady . 211 

Layer Chocolate . 214 

44 Cocoanut . 212 

44 Cream.215 

44 Custard.216 

44 Fig .216 

44 Green Mountain 21 1 

44 Hickory nut.. 213 

44 Jelly.218 

44 44 Florida. 216 

44 Strawberry. 214 

Lemon. 202 

Maine . 208 

Marble. 200 

Nut. 204 

Ohio . 234 

Plain. 236 

Pocohcntas.231 

Potato . 138 

Pound. 199 

“ . 200 

Ribbon .237 

Rice. 120 

44 . 211 

44 Griddle. 115 

44 and Hominy . 1 16 

Romance .227 

Rye . Ill 

Silver. 203 

Simple. 212 

Snow . 237 

Sponge .208 

Springfield.237 

Tea.218 

Tnanksgiving.232 

Variegated. 233 

Walnut.227 

Watermelon. 202 

Wheat. 112 

Wine.211 




































































































Are You Alive? ;. 

Are You Awake? 


To the Duty You Owe Your Family? 

--*•- 

Of course you answer “Yes.”— Tiikn the question 
need not be asked, Do you use LION COFFEE? 
for no live, wide-awake and progressive house-wife 
of to-day expects to keep a place in the procession 
and enjoy good health unless she uses good and 
wholesome food in her family. There are so many 
spurious brands of Coffee placed upon the markets 
of this country that people are quick to appreciate 
a good article, and consequently have made up their 
minds to use Lion Coffee. You assume no risk as 
Lion Coffee is roasted in its natural state, and does 
not have to be glazed or doctored in order to hide 
the imperfections of the berry. 

Lion Coffee is made up from a choice selection of 
Mocha, Java and Rio and is in every way the best 
package Coffee in the United States. A handsome 
picture card is in every package of Lion Coffee, 
beautiful for home decoration. For sale everywhere, 
in one pound packages only. None sold in bulk. 

WOOLSON SPICE CO., 

Toledo, O. 





INDEX. 267 


PAGE. 

Cakes, Wonder. 209 

Yeast Corn. 121 

Calf's Head. 44 

Calves Brains. 44 

Caramels, Chocolate. 252 

Cocoanut. 254 

Catsup and Mustards, Gen. Dir... 86 

Cold. 88 

Cucumber. 87 

Currant. . 87 

Grape. 88 

Oyster... 89 

Tomato. 86 

“ 87 

Cauliflower. 130 

Celery. 70 

Stewed... 131 

Charlotte Russo. 182 

Cheese, Dutch. 70 

Cherries, Preserved. 244 

Chicken and Tongue, Boiled. 53 

Broiled. 55 

Fried.. 54 

Pressed. 54 

Smothered. 54 

Stewed and Dumplings. 65 

Chickens or Fowls to Roast. 52 

Chocolate. 257 

Chow Chow. 189 

Chowder Clam. 65 

Chowder Fish. 64 

Clams. 65 

Coflee Roast. 256 

To Make. 26 

Cookies. 222 

Economical. 217 

Ginger, Soft. 219 

Mother Hubbard. 218 

Nice. 217 

Cordial, Blackberry. 220 

Corn, Baked. 133 

Baked. 136 

Boiled, Green. 133 

Canned. 133 

Fried. 133 

Hulled . 134 

Crabs. 64 

Cold, Dressed. 64 


PAGE. 


Crackers. 31 

Cream. 31 

Cracknels. 28 

Cream, Chocolate. 179 

“ 184 

*• 253 

Cream, French. 180 

Ice. 182 

“ . 183 

“ Almond. 185 

“ Apricot.. 184 

" Banana. 184 

“ Caramel. 185 

“ Lemon. 183 

“ Macaroon. 185 

“ Orange. 183 

" Strawberry. 183 

Orange. 179 

Peach. 178 

“ 1S4 

Pineapple. 179 

Raspberry. 181 

Russian. 181 

Spanish. 180 

Strawberry. 178 

Croquettes, Fowl . 53 

Veal. 42 

Crumpets, English . 29 

Cucumbers. 69 

Cucumbers. 130 

Custard, General Directions. 172 

Custard. 172 

Apple. 174 

Baked. 173 

“ 175 

Caramel. 173 

Coffee. 176 

Corn.1^4 

Lemon. 175 

Tomato. 126 

Dinner. A Boiled. 125 

Doughnutr, Round. 222 

Drops, Cocoanut. 254 

Lemon. 257 

Duck, Stewed.. 56 

Ducks, Wild, To Stew. 57 

To Roast. 65 

Economy of the Kitchen. 5 





































































































UNACQUAINTED WITH THE GEOGRAPHY OF THE COUNTRY, WILL OBTAIN 
MUCH VALUABLE INFORMATION FROM A STUDY OF THIS MAP OF THE 



(■TOWN 


'attrvillj 


ILWAUH1 

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Alki*** 


4 Horlo^ 




Curt if+ ** 


hillipsburgh 


f VrJLfc ® 


#**ARlON\ 
V IVibody ♦ 
'furlcy /> 
WICHITA K 


CHICAGO, ROCK ISLAND & PACIFIC R’Y. 


Its main lines and branches include CHICAGO. PFOKIA, MOLINE. w OCK 
ISLAND. DAVENPORT, DES MOIN ES. CUUNCIL BLUFFS, MUSCA¬ 
TINE, KANSAS CITY, ST JOSEPH, LEAVENWORTH, ATCHISON, 
CEDAR RAPIDS, WATERLOO, MINNEAPOLIS, and ST. PAUL, and 
scores of intermediate cities. Choice of routes to and from the Pacific Coast, 
All transfers in Union depots. Fast trains of Fine Day Coaches, elegant 
Dining Cars, magnificent Pullman Palace Sleepers, and (between Chicago, 
St. Joseph, Atchison and Kansas Citv) Reclining Chair Cars, Seats Free, 
to holders of through first-class tickets. 

Chicago. Kansas &, Nebraska Ry., “Great Rock Island Route.” 


Extends West and Southwest from Kansas City and St. Joseph to NEL¬ 
SON, BELLEVILLE, TOPEKA, HERINGTON, WICHITA, HUTCHIN¬ 
SON, CALDWELL, and all points in 

Kansas and Southern Nebraska 

and beyond. Entire passenger equipment of the celebrated Pullman man¬ 
ufacture. All safety appliances and modern improvements. 


The famous Albert Lea Route. 


Is the favorite between Chicago, Rock Island, Atchison, Kansas City, 
and Minneapolis, and St. Paul. Its Wa'ertown branch traverses the great 

‘‘Whoat and Dairy Belt” 


of Northern Iowa, Southwestern Minnesota and East Central Dakota, to 
Watertown, Spirit Lake, Sioux Falls and many other towns and cities. 

The Short Line via Seneca and Kankakee offers superior facilities to 
travel to and from Indianapolis, Cincinnati and other Southern points. 


For Tickets, Map*. Folders or desired information, apply at any Coupon 
Ticket Office, or addres. E . A. HOLBROOK. 

k** JOHN, Gen’l Ticket & Pass. Agt. 

Gen’l Manager. CHICAGO, ILL. 

























INDEX. 


269 


PAGE. 

Econ. Hints for the Household .. 13 


Eels, Fried. 63 

Egg Plant, Fried. 136 

Nog .261 

Eggs, Omelets and Etc., Gen. Dir. 100 

Baked. 103 

Creamed. 102 

Cupped. 103 

Fried. 101 

Poached. 102 

Scrambled. 112 

“ with Bread.. Ill 

Steamed. 102 

Stuffed. 103 

To Keep. 101 

Fish, General Directions. 50 

Baked. 60 

“ . 61 

• White. 61 

Boiled. 62 

Cod. 67 

“ Bails. 67 

“ Toast. 67 

Potted Fresh . 62 

To Fry Fresh.. 60 

Float. 175 

Apple. 174 

Floating Liand. 175 

Fowl Croquettes . 53 

Fried . 66 

Stewed . 66 

Fowls or Chickens, to Roast. 62 

Fritters . 222 

Tomato. 130 

Frosting. 230 

Almond. 230 

Boiled . 230 

Chocolate ... . 230 

Every Day . 240 

Gelatine. 240 

Yellow. 240 

Gamoand Poultry, Gen. Dir. 61 

Gems, Corn Meal . 110 

Graham . 27 

•“ 109 

“ . 110 

Goose or Duck, Roast. 55 

Grapes, Brandled. 2t5 


PAGE.- 

Grapes, Frosted . 182 

Gravy, for Roast Meats. 35 

Grouse, Larded . 57 

Ham, Toast. 28 

Hash. 30 

From Sheep Harslet. 50 

Ham and Eggs. 45 

Ham and Egg Balls .... . 40 

Ham Boiled . 45 

Deviled. 46 

Hash with Toast . 46 

To Freshen before Frying ... 46 

Hominy.124 

IIorse-Raddish.. 70 

For Winter. 70 

Jam, Strawberry..246 

Tomato..250 

Jelly Jams & Preserve, Gen. Dir.. 241 

Apple.248 

Blackberry . 248 

Cider. 249 

Claret.248 

Cranberry.247 

Currant. 246 

Grape. 247 

Lemon.. 249 

Orange. 249 

Quince. 248 

Raspberry.249 

Strawberry . 249 

Wine . 247 

Jumbles.221 

“ .226 

Kitchen Utensils . 3 

“ Care of. 10 

Krinkles . 221 

Lady Fingers . 220 

Lamb, Spiced. 60 

Stewed. 49 

Lard Leaf. 47 

Lettuce . 71 

Liver Fried . 39 

To Fry . 40 

Loaf Iceland White Fruit . 204 

Lobrtcr, Scalloped. 63 

Macaroni. 135 

Macaroon . 220 

Mackerel.. 68 
































































































I. H. DETWILER & CO 


Real Estate is Insurance Agts- 


Corner of Summit and Jefferson Streets, 

TOLEDO, OHIO, 


Make a Specialty of Building 
Homes to suit purchase/ s 
for a small down pay¬ 
ment; balance 
same as 
rent. 


Represent— Elm Street Addition, W. W. Whitney’s 
Addition, Taylor’s Sub-division, Mertz Addition, 
Peek's Addition, Ransom’s Addition, Vir¬ 
ginia Street Addition, Bancroft Street 
Addition, The Scottwood Asso¬ 
ciation, and other choice * 

plats in all parts of 
the City. 


Always have Houses For Rent*- 










INDEX. 


271 


PAGE. 


Mackerel, to Cook, Salt. 68 

Marmalade Cherry. 246 

Quince. 246 

Measures and Weights. 12 

Meal, Indian. 119 

Meat, General Directions . 33 

To keep Fresh without Ice... 40 

Muffins. 27 

“ 113 

Corn. 114 

Light. 114 

Rice. 115 

Musn Biscuit. 119 

Corn Meal. 119 

Fried. 119 

Mushrooms, Broiled. 131 

Mustard and Catsup, Gen. Direc.. 86 

Mustard. 89 

French. 89 

Mutton.. 47 

Boiled Leg of.. 48 

Chops, Fried. 49 

Cutlets. 49 

Currie. 60 

Roast. 48 

Stewed. 49 

Oat Meal. 118 

Omelet Eggs A Etc., Gen. Dir. 100 

“ 103 

. 104 

Apple. 106 

Baked. 105 

Bread. 106 

Chicken. 105 

Corn. 104 

Egg and Cheese. 104 

Fish. 105 

Ham. 105 

Jelly. 104 

Priests. 106 

Tomato. 105 

Onion Stew. 128 

Onions, Fiied. 128 

Pickled. 189 

Roasted. 129 

Orange, Sou file. 181 

Oranges, Sliced. 181 

Oyster Pies. 66 


PAGE. 


Oysters, Corn. 134 

Cream. 66 

Frieda. 65 

Mock. 132 

Pickled. 67 

Scalloped. 66 

Oysters, Tomato. 135 

Vegetable . 132 

“ Scalloped. 132 

Pancakes, Apple. 113 

Bread. H6 

Parsnips. 131 

Pears, Baked. 182 

Pheasants or Partridges, Roasted 58 

Pically. 193 

Pickle for Ham or Beef. 46 

Green Tomato. 190 

Sweet. 191 

Pickled Peaches, Sweet. 192 

Cucumbers, “ . 194 

Cauliflower. 193 

Onions. 189 

Pickles, General Directions. 187 

Canned. 193 

Chopped. 190 

Cucumber. 191 

Excellent. 192 

Sweet. 191 

Pie, General Directions. 140 

Apple. 142 

“ Mock. 145 

Apricot. 145 

Beefsteak. 39 

Coccanut. 14 2 

“ 143 

Cranberry. 146 

Cream. 143 

Cream, Elegant. 143 

Crust. 141 

Currant. 149 

Pie, Damson. 146 

Gooseberry. 148 

Lemon. 144 

Marlboro. 146 

Mince. 149 

“ 150 

“ Mock. 150 

Orange. 147 

































































































Toledo & Ohio Central Railway 

“1/ • u • 11/u • punnT ■ I u r M * 


KANAWHA SHORT LINE/ 


THROUGH LINE 

-BETWEEN- 

Toledo, Ohio, and Charleston, W. Va. 

Passengers Ticketed, and Baggage Checked through to Destination. 


DEPOT, 

Hast End o 
Cherry St. 
Bridge, 
East Toledo. 
Green I.ine 
Street Cars 
pass Depo 
every ten 
minutes. 



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CHARLESTON 
V ° 

W Hunter* V. 

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SUV P**°* 


to Columbus 
and Cl nci n- 
nati. North 
Edison Route 
passing O. S. 
Fair Grounds. 
Connections 
in Union 
Depots for all 
Southern 
Points. 


Before purchasing tickets elsewhere, enquire of the Edison Route Ticket 
Agents; they will save you money. 


J. M. FERRIS, 

Gen'l Mgr. 


HUDSON FITCH, 

Gen’l P. ami T. Agt. 


TOLEDO, OHIO 


















INDEX. 


273 


PAGE. 

Pie, Oyster. G6 

Peach. 147 

Pie Plant. 147 

Tineapple. 148 

Pumpkin. 145 

Rhubarb. 148 

Squash. 147 

Vinegar. 148 

Pigeons and Macaroni. 56 

Pineapple, Preserved. 245 

Pone, Corn. 117 

Oat Meal. 118 

Sweet Potato. 2G 

Pork. 44 

Stewed. 45 

To Sweeten Salt. 47 

Potato Balls, Yankee. 138 

Cakes. 138 

Souffles. 137 

Potatoes. 135 

Mashed. 138 

Saratoga. 135 

Scalloped. 137 

Poultry and Game, Gen. Pirec. 51 

Pudding, General Directions. 151 

Adams. 163 

Apple.153, 150, 161, 162 

“ Grated. 162 

“ Tapioca. 153 

Batter. 165 

Bread.. 152 

Cake. 162 

Chocolate. 163 

Cracker. 156 

Cream. 165 

English. 164 

Emperor. 166 

Estella. 156 

Fig. 155 

Frozen. 165 

Garfield. 167 

German. 161 

Ginger. 160 

Hasty. 157 

Home. 159 

Iceland. 154 

Illinois. 154 

Jam.. 160 


PAGE. 

Pudding, Jelly. 159 


Light, Very. 


North. 

. 156 

Northumberland. 

. 158 

Orange, French. 

. 157 

Plum, English. 


Quaker. 

. 160 

Queen. 

. 166 

Quick. 

. 159 

Raisin. 

. 164 

Rice.. 

. 155 

Bella Polla. 

. 167 

Sago. 

. 161 

Scotch. 

. 163 

Splendid. 

. 155 

State. 

. 158 

Sweet Potato. 


Tapioca. 


Puffs, Breakfast. 

. 110 

Cream Cake. 

. 228 

Preserve, Jells and Jams, Gen. Dir 241 

Crab Apple. 


Peach. 

. 242 

Pear.. 

. 213 

Plum. 

. 243 

Preserve, Quince. 

. 242 

Rhubarb. 

. 245 

Tomato. 

. 244 

Prunes, Baked. 

. 182 

Rabbit, Roasted. 

. 58 

Ragoul of. . 

. 58 

Stewed. 

. 58 

Radishes. 


Rhubarb. 


Rolls, Coffee. 

. 28 

1 C 

. 112 

Common. 


Egg. 


Light. 


Long.,. 

. 30 

Love. 

. 222 

Minnesota. 

. 28 

Parker House. 

. 110 

Spice. 

. Ill 

Rusks . 

. . 26 

Tea. 

.... 29 

Salads, General Directions 

.... 72 

Celery... 

.... 75 


































































































PEARLINE is manufactured only by JAMES PYLE, New York. 


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INDEX. 


275 


PAGE. | 


Salads, Chicken. 

... 73 

Ham. 

... 73 

Lettuce . 

. .. 74 

Lobster . 

... 74 

Onion. 

... 75 

Potato. 

... 75 

Salmon . 

... 74 

Tomato. 

... 76 

Sally Lunn. 

... 30 

II ti 

... 108 

Salmon, Canned . 

... 63 

Sandwiches, Sardine. 

. . 64 

Salsify, Fried . 

.... 126 

4 4 4 4 

.... 132 

Salt, Aromatic. 

... 84 

Sausage, Bologne. 

. .. . 37 

To Preserve . 

... 47 

Veal. 

. 43 

Sauce, General Directions 

.... 77 

Anchovy. 

82 

A pricot .. «. 

.... 170 

Bechamel. 

.... 80 

“ Cream. 

.... 80 

Brown. 

. . .. 79 

Butter. 

. . . 81 

Celery . 

... . 78 

Chestnut. 

.... 70 

Chili. 

.... 77 

Cranberry. 

.... 69 

Cream. 

.... 170 

“ Cold. 

.... 171 

Egg. 

... . 82 

Empress. 

.... 80 

French. 

.... 83 

Gooseberry. 

.... 84 

Holland . 

.... 82 

Lemon. 


• 1 

.... 169 

44 

.... 170 

Lobster. 

.... 81 

Monarch. 

... 85 

Mushroom, Brown. 

.... 78 

“ White . 

.... 79 

Oyster. 

.... 81 

Parsley. 

.... 84 

Pudding. 

... 169 

Russian . 

.... 84 

Tomato . 

.... 83 


PAGE. 


Sauce, Vanilla.169 

Vinegar. 88 

White . 80 

Wine. 88 

“ 169 

Sherbet, Currant. 187 

Orange . 186 

Pineapple .. 186 

Raspberry. 188 

Strawberry. 186 

Slaw, Cold. 96 

Warm. 96 

Smear Kase . 71 

Smelts, Fried... 63 

Snaps, Ginger. 218 

•* 219 

Sour Krout. 127 

To Cook . 128 

Soup, General Directions. 90 

Bean. 96 

“ . 97 

Beef. 92 

“ . 94 

Chicken. 93 

Clam.. 93 

Corn. 97 

“ 98 

Giblet. 99 

Mutton.. 93 

Noodle. 95 

Okra. 94 

“ 99 

Oyster. 94 

“ Thickened. 95 

Pea. 97 

“ Split. 96 

Potato. 98 

Tomato, with Milk. 98 

Turtle, Mock. 96 

Vegetable. 99 

White. 95 

Spinach. 127 

Strawberries, Preserved. 244 

Succotash. 129 

Tomato. 129 

Sweet Potatoes, Baked. 137 

Fried. 137 

Taffy. 251 




































































































TFLZE—rv«> 


0, 

Advance Courier ami Home Companion. 

Published Monthly at Chicago, Ill. 


Mr*. Florence Carter, Editor. 


THE LEADING LADIES' o- 


■ f / /-./ *'>*/;*.■*'*"*'* * S'* 


-l& 


^1 




"CHOME PAPER 

11ST THE WEST. 


Sixteen Large Pages. Handsomely Illustrated . 


Circulation now Averages 40,000 Each Month. 


Filled with choice selections of Stories, Poetry and interesting 
and instructive reading—with departments 

“ALL THRO'THE HOUSE." 


“MOTHER’S PAGE,” 

“CHILDREN’S CORNER,” 

“FARM and GARDEN,” 

HUMOROUS ITEMS, 

LITERARY NOTES, 
AND CORRESPONDENCE. 


Subscription Price—Only 50 Cents a Year . Sample Copies Free. 

Address, 

Advance Courier and Home Companion , 

Otis Block, CHICAGO, ILL. 








INDEX. 


277 


PAGE. 

Taffy, New Orleans.263 

Tarts. 147 

Tea.257 

“ and Breakfast Disheo, Gen. D. 107 


Teal, Roasted. 


Toast. Cod Fiah. 

... 67 

Ham. 

... 28 

Milk. 

... 120 

Tomato. 

... 125 

Tongue, to boil a, Smoked. 

... 37 

Turkey, Deviled. 

.... 52 

Fricaseed. 


Roast 


Tomatoes, Baked. 


Fried. 

.... 136 

Spiced . 

.... 126 

«< 


8tuffed. 

.... 139 

Turnips . . 

.... 124 

Veal, Broiled. 

.... 43 

Chops, Stewed. 

. .. . 41 

Croquettes. 

.... 42 

Fried .. 

.... 43 

Loaf... 

.... 42 

Minced with Potatoes.... 

.... 42 

Sausage. 

.... 43 


PAGOS. 


Veal Stewed . 49 

“ Breast of. 41 

Sweetbreads. 43 

Vegetables, General Directions... 122 

“ . 128 

Time required for Boiling .... 122 

Venison, Minced. 56 

Mock . 49 

Roasted. 56 

Stewed . 67 

Vinegar for Pickles. 188 

Waffles, Indian Meal. 121 

Walnuts, Cream. 252 

Wheat, Cracked . 118 

Wines and Beverages, Gen. Dir... 257 

Wine, Blackberry. 258 

Currant.. 258 

Cherry. 269 

Elderberry. 259 

Gooseberry. 260 

Grape . 258 

Plum, Damson. 259 

Rhubarb. 260 

Yeast . 16 

Dried. 16 

Cake. 1« 




















































tsuy THE 



Beat in tlie World. 


• i i l l l < I I t 


Why? Because it is tbe only Frizzer which takes the 
hair evenly, giving an easy pressure and never cuts the 
hair—Is recommended and used exclusively by the best 
hair dressers in the United States. No lady will be 
without them when once she has used. 


They are made of SOLID STEEL, which is a big 
item, as some other styles made in imitation are of cast 
iron, and the hair sticks to them. 

The “Queen Frizzer” is handsomely Nickle Plated 
and an ornament for any lady’s dresser, and very conven¬ 
ient for carrying along in the hand satchel when traveling. 

Once used—remember—a lady will never have any 
other. Directions go with each Frizzer. Sold by Dry 
Goods, Hardware, Drug and Fancy Goods Dealers. Sent 
by mail on receipt of 85 cents. Agent wanted everywhere. 

Queen Pri^xer Co., 


TOLEDO, O. 












ICHIGAN 





























.' • ' MONOPOLY IN SEWING MACHINES ENDED I 


THE WEEKLY BEE’S “PREMIUM” 


HIGH-ARM SEWING MACHINE. 


Half Cabinet, Five Drawer, Sixty Dollar Machine. \ rAQ 
With Copy of TOLEDO WEEKLY BEE One Year, / | N|| 




• I I 'll-!'" '■ 
































































































The ‘Premium’ High-Arm Sewing Machine 

If running and noisdess, uses a STRAIGHT SELF-SETTING NEEDLE, and makes the double 
thread ‘'Lock-Stitch. ’ It is the perfection of mechanism for Hemming, Felling, Binding, Cording, 
Braiding, Seaming, Tucking, Ruffling, Gathering, Embroidering, Hem-Stitching, (Quilting, etc. 

It is adapted to every variety of sewing, from the lightest muslins to the heaviest cloths, and will 
do a greater range of work than any other machine. 

The woodwork is unique and attractive in style, and substantially made from well-seasoned and 
carefully selected raeterial. Its elegant finish and trimmings which are in good taste, harmonize with 
the excellent workmanship of the machine. 

bar more handsome and ornamental than the ordinary style of woodwork, it is at the Bame time 
of equal durability, utility and good finish. 

It is the Simplest Machine, having the Fewest Parts, all Strong and with Case Hardened Bearings. 
Being free from complication it is easily cared for, never gets out of order, and is always ready for 
use. The most inexperienced can readily manage it. It has all the modern appliances and conveniences 
that go to make up the sum of excellence, successfully combining Simplicity, Durability, Reliability, 
Speed, Strength and Beauty, producing a Machine unequaled for ease of management and capacity 
for wide range of work. 

THE AUTOMATIC TENSION, when once properly regulated, will rarely need to be 
changed. As a general rule, the whole range of Family Sewing can be done without any change of 
tension whatever. This result is obtained by nicely adjusted springs, that will accommodate them¬ 
selves to the size of the thread used. 


OUR CLAIMS FOR SUPERIORITY ARE AS FOLLOWS: 

A DEVICE whereby the bobbin can be wound without running the Machine saves unnecessary wear 
of the Machine, and the trouble of unthreading and removing work and attachments while the bobbin 
is being filled. 

A SCALE for regulating the length of stitch, which enables the operator to readily ascertain the 
length of the stitch without testing previous to commencing work. 

A SPRING TENSION CYLINDER SHUTTLE holding a bobbin that carries a large amount of 
thread. There is but one hole to thread through, making it the most easily threaded shuttle in use. 
The tension may be changed without removing the shuttle from the machine. 

r \ HE DOUBLE FEED extends on both sides of the needle and permits a greater variety of work than 
any other. It has great power and never fails to perform its duty—will feed the lightest and heaviest 
goods with equal precision, and will cross seams and hard places without changing length of 
stitch or missing stitches. 

LIGHT RUNNING. On account of the simple mechanical devices employed in its construction, 
runs lighter and with greater speed than any other machine, and is almost noiseless. It is the 
simplest, EASIES I" OPERATED, best made and most elegantly ornamented machine in the world, 
combining every requisite to produce perfect work. 

INVITING A PRACTICAL TEST OF THIS MACHINE, we distinctly claim for it a great 
superiority in plan, material and workmanship, and in its performance. It is unquestionably the most 
popular Machine now on the market. 


IT IS THE HICH-ARM PATTERN ! HAS SELF-SETTING NEEDLE! 

CANNOT BE RUN BACKWARDS! 

Has Automatic Cut-off for driving belt, which prevents it being run backwards, thus avoiding 
all danger of breaking thread and needles. 


rpTT'Ci nTTTIpTT _Each Machine is supplied with the following outfit: One 

-L1.CJ KJ U 1111. Ilemmer and Feller (one piece), Twelve Needles, Six Bobbins, 
One Wrench, One Quilting Guago, One Screw Driver, One Can Filled with Oil. Cloth Guage and 
Thumbscrew, and a Book of Directions. The following extra attachments are also furnished free: 
Ruffler, Tucker, Set of Wide Hemmers and Shifting Plate. 

The Book of Instructions is profusely illustrated and answers the purpose of a competent teacher. 
Machines are shipped as fast freight, unless otherwise ordered, purchasers paying freightage. 


Sewing Machine Agents sell this Machine for $55 and $60—$22 buys 
one from us with a year’s subscription to THE TOLEDO WEEKLY BEE in 
addition. Address, TOLEDO WEEKLY BEE, Toledo, Ohio. 


TO CLUB RAISERS: 

We make the following offer—Will send you the Sewing Machine Free ! 

For #10 and 48 yearly subscribers for WEEKLY BEE at #1.00 each. 


For #12 and 40 
For #15 and 28 
For #16 and 24 
For #17 and 20 
For #18 and 16 
For #20 and 8 
For #22 and Paper for One Year. 


(4 
4 4 
*4 


44 

44 


44 

44 


44 


SAFETY 


ODORLESS HOLLOWWARE. 


Carrying all Steam and Disagreeable Odors from Cooking 

doirn into the Fire. 

The Most Complete Cooking Utensil Ever Invented. 

No burned hands; no 
burned arms; no cloth 
needed; no disagree¬ 
able odors tilling the 
house; no overflow 
on the stove. 

An examination of these utensils will convince anyone that 
they are the nearest perfection of any now known. 

A first-class Steamer and Kettle combined. 




There 1 b a small flat tube (as nhown in rut) hv which a l steam and di«a- 
greeable odo<s from cooking, besides all overflow from the vessel is carried 
down into the Are, and prevents that heretofore unavodable nuisance to all 
house keepers—the disagreeable smell of cooking which fiequently fills the 
whole house. The cover is held in position by a simple device, so it cannot 
fall off while pouring off the water. 

The water i- poured off through perforation in the cover, while the cooked 
food is retained in the kettle instead of being emptied into the sink or cess¬ 
pool, as so often happens with the kettles and covers now in use. The top 
and side bails give perfect control in pouring water or emptyiug contents. 
The side hail will not become hot, as it can not drop down. 

The Steamer (not shown in cuts) oeing placed in the body of the kettle, 
the articles to he steamed are brought nearer to the heat, and wrnsequently are 
cooked quicker and better than by the ordinary steamer. No obstruction in 
cleaning more than the ordiuary hollowware, as the steamer is easily removed. 

A trial of these vessels is solicited. We will guarantee satisfaction in 
everv case, if chimney has any draft at all. 

If you can’t get these utensils from your dealer, send to us. We will 
deliver you one at retail price if in a reasonable distance of an agency. 

MANUFACTURED BY 

J. H. DAY & CO., 

(Formerly made by The Hunter Sifter Manufacturing Co.) 

35 Murray Street, New York. CINCINNATI, O. 

Wo want an Agent in every County In the United States. 

If there is no agency in your town, send for circulars at once and start to 
canvassing. You can make money. 





RECOMMENDATIONS 

Forthe SAFETY ODORLESS HOLLOWWARE. 


Views of two Eminent Physicians from a Scientific and 
Sanitary Standpoint. 


Cincinnati, O. 

Gentlemen: Having carefully analyzed your claims for the “Safety Odor¬ 
less Hollowware,” I have no hesitation in saying that, from a sanitary and 
scientific point of view, it can not be too highly commended or its value over 
estimated. The general use of your ware would go far toward reducing dis¬ 
ease to its minimum, and stamping you as public benefactors. All physicians 
know how pernicious are the kitchen odors disseminated through the houses 
of the sick—or the healthy, either—and I am glad to be able to testify that you 
have overcome this, one of the prolific sources of contagion and ill health. 

C. Fred. Fa run, M. I). 

Newport, Ky. 

Hunter Sifter Mfo. Co. Gentlemen: I cannot speak too highly of your 
Safety Odorless Cooking Utensils. They effectually prevent the dissemination 
of cooking odors throughout the house, thereby adding greatly to the health 
and comfort of the household. In sickness, this valuable point is of more 
interest, as many times when the stomach is delicate, a whiff of the odors from 
the kitchen upsets the stomach, creates loss of appetite, and the labor of the 
physician is lost. The health of the women wili be greatly improved by the 
use of your invention. _ J. Oliver Jenkins, M. I). 

Columbus, 1ni>. 

Gentlemen: I think the Safety Odorless Hollowware a grand improve¬ 
ment. It is not only convenient to handle, but is labor-saving, and also a 
saving of fuel, as it can be used in any room in the house, and there is no 
steam or odor escaping from it. No housekeeper can afford to be without it. 

Mrs. G. Miller. 

156 Milton St., Cincinnati, O. 

Gentlemen: Having kept house for about twenty-seven years, and in that 
time tried many kinds of cooking utensils, I must say I find yours the most 
perfect. I would especially recommend to every housekeeper your Safety 
Odorless Hollowware. M. J. BACKUS. 

251 W. Mulberry St., Springfield, O. 

Gentlemen: My wife has used the Safety Odorless Kettle, and pronounced 
it “just the thing,” and would not part with it. She tells me I cannot recom¬ 
mend it too highly, as it far surpasses her expectations. Silas Crowell. 

Columbus, Ind. 

Gentlemen: I must say, at first, I was doubtful whether the Safety Odor¬ 
less Hollowware was all it was recommended, hut the first trial removed all 
fears as to its worth; and as for the Cyclone Egg Beater it has no equal. 

Mrs. II. Griffith. 

74 Fourteenth St., Cincinnati, O. 

Sirs: The Safety <’dorless Kettle I purchased from you gives perfect sat¬ 
isfaction. I find it perfectly odorless, and I think every housekeeper should 
have one. It is certainly invaluable. Mrs. Amelia E. Laurence. 

Avondale. 

Dear Sirs: I am so well pleased with the Safety Odorless Hollowware, 
that, hereafter, I will use no other. A person can leave all the doors in the 
house open, aud can not smell any cooking whatever. Another thing, the 
room is not filled with steam like it is when using the old kettles. No kitchen 
is complete without your Odorless Hollowware. Yours truly, Mrs Diehl. 

Cincinnati. 

Gentlemen: We have used your Safety Odorless Hollowware in our 
family, and would not be without them for double their cost. They are the 
best articles for the purpose we ever saw. F. A. Draper, 

With the Bradstreet Co. 

AND FIVE THOUSAND OTHERS JUST AS STRONG. 

The Safety Odorless Kettles manfactured by 
See ad. on preceeding page.] J. H. DAY Sc CO., Cincinnati, O. 






••QTX-A-LErS” 

SUPERIOR CERM CRITS. 

-MADE FROM- 

BEST WBE-A-T. 

A DELICIOUS BREAKFAST DISH. 

Something New—Superior to Oatmeal. 

It contains the best and most nutritious parts of Wheat, 
and is also very desirable for invalids or persons troubled with 
Indigestion or Dyspepsia. 

It is the Best Baby Food known. 

Highly Recommended by Physicians. 


For Sale by Grocers generally. Ask your Grocer 
for it and if you can not get it send to the manufacturer, 
and we will see that you are supplied. 

F. N. QUALE, 

Proprietor and Manuiaeturer, 

TOLEDO. OHIO. 


DIRECTIONS. 

A Delicious Breakfast Dish.— To one quart boiling water, add one 
email cupful of Sitperiok Germ Grits. add wait, etir and boil about five 
minutes. Serve with cream or butter and sugar. 

Gems. —Half pint Gbrm Grits, mix dry with two teaspoonful* baking 
powder, one tablespoonful butter, one egg, salt to suit. Stir with milk to a 
thin batter, drop into hot gem irons and bake in hot oven. 

Baked Pudding —To one quart boiling milk, add one teacup Grits, 
stir in slowly and boll 8 or 4 minutes, add 8 eggs, leaving out the white of 
one; small piece of butter, salt, lemon or nutmeg, stir together in half cup of 
milk and stir in rapidly, let it boil 5 or 8 minutes longer and place in oven 
half hour to brown. Boat the white of the egg to a still froth, add 2 or 8 
tablespoonfuis of pulverized sugar, spread over the pudding and return to 
the oven a few minutes. 

An Elegant Supper Dish —Mold and serve cold with cream and 
sugar. 

To Fry. —Mold, and when cold, slice the same as corn meal mush and 
fry in butter. 

For Frying Oysters, Fish, Etc —Use same as cracker crumbs or 
corn meal. 








THE WEEKLY BEE S 

Great “Song Book” Premium! 

-- 

Is there Music in Your Soul? 

-- 

If so, you ought to have a copy of our “Jubilee and Plan¬ 
tation Song Book'’. 

This book contains 80 pages size 6£ by 10 inches, and con¬ 
tains over 100 of the finest characteristic favorites as sung by 
the Jubilee Singers, college students and concert companies. 
A splendid book of value to singers, with music for four parts. 
More fun and enjoyment can be found in this book, than one 
naturally comes across. 

In order to give the reader an idea of the contents of this 
book a few of the numbers are here given. In the contents 
will be found— 


A great Camp-meeting in the 
Promised Land. 

A Little more Faith in Jesus. 
Angels waiting at the Door. 

Been a listening. 

Children, we shall be free. 

Come down, Angels. 

Didn’t my Lord deliver Daniel? 
Down by the River. 

Fighting on. Hallelujah 1 
Few more years. 

Gideon’s Band. 

Go down, Moses. 

Going to ride up in the Chariot. 
Gospel Train. 

Hard Trials. 

Hold the Light. 

I ain’t got weary yet. 

I’m a-rolling. 

I’m so glad. 

I’ve been a-listening. 

In the River of Jordan. 

In that great getting-up Morning. 
I’ll hear "the Trumpet sound. 

John saw. 

Judgment Day is rolling round. 
Listen to the Angels. 


Mary and Martha. 

My Lord delivered Daniel. 

My Lord, what a Mourning. 
Nobody knows the Trouble Ive seen. 
Nobody knows the Trouble I see. 
(2d version). 

Oh, Sinner, you'd better get ready. 
Oh, yes, oh, yes. 

Old Ark a-movin’ along. 

Old Sheep done know the Road. 
Over there. 

Peter, go ring them Bells. 

Ride on, Moses. 

Rise and shine. 

Roll, Jordan, roll. 

Run, Mary, run. 

Shine, shine. 

Some of these Mornings. 

Swing low, sweet Chariot. 

There’s a Meeting here to-night. 
Turn back Pharaoh's Army. 

Walk in Jerusalem just like John. 
Way over Jordan. 

We ll stand the Storm. 

What kind of shoes are you going to 
wear? 

Zion, weep a-low. 


This splendid Jubilee Songster and the WEEKLY BEE, One 
Year, for Only $1.00. 

You can secure one of these “Jubilee and Plantation 
Songsters” without cost by sending us One Dollar for the 
Weekly Bee one year sent to any address in the United States. 

Address. 


WEEKLY BEE, 

TOLEDO, O. 






rSaad 




■¥ 

Terry's 

HAND 

NEEDLES. 


4 - 


UNLIMIT ED WARRANT on all goods. 
If you with anything in this line call or 
send to TERRY & GO ., 

Toledo, O. 

60S Adams St. 

(CATALOGUE FREE) 




MRS. WINSLOW’S 



FOR CHILDREN TEETHING, 

Greatly facilitates the process of teething, by softening the gums, re¬ 
ducing all inflammation—will allay all pain and spasmodic action, and is 


SURE TO REGULATE THE BOWELS. 

Depend upon it, mothers, it will give rest to yourselves and 

RELIEF AND HEALTH TO YOUR INFANTS. 

We have put up and sold this article for years, and can say in confi¬ 
dence and truth of it, what we have never been able to say of any other 
medicine—never has it failed, in a single instance, to effect a cure, when 
timely used. Never did we know an instance of dissatisfaction by any 
one who used it. On the contrary, all are delighted with its operations, 
and speak in terms of highest commendation of its magical effects and 

MEDICAL VIRTUES. 

We speak in this matter “what we do know,” after years of experience, 
and pledge our reputation for the fulfillment of what we here declare. In 
almost every instance where the infant is suffering from pain and 
exhaustion, relief will be found in fifteen or twenty minutes after the 
syrup is administered. This valuable preparation has been used with 
never-failing success in thousands of cases. It not only relieves the child 
from pain, but 

INVIGORATES THE STOMACH AND BOWELS, 

Corrects acidity, and gives tone and energy to the whole system. It will 
almost instantly relieve griping in the bowels, and wind colic. We believe 
it the best and surest remedy in the world, in all cases of 

DYSENTERY AND DIARRHOEA IN CHILDREN, 

Whether arising from teething or any other cause. We would say to 
every mother who has a child suffering from any of the foregoing com¬ 
plaints—do not let your prejudices, nor the prejudices of others, stand 
between your suffering child and the relief that will be sure—yes absolute¬ 
ly sure—to follow the use of this medicine, if timely used. Full directions 
for using will accompany each bottle, Be sure and ask for 

“Mrs. Winslow's Soothing Syrup,” 

None genuine unless the fac-simile of CURTIS <fc PERKINS, New 
York, is on the outside wrapper. Sold by all druggists throughout the 
world. 


25 CENTS A BOTTLE. 













Not what is EARNED, but what is SAVED, leads to 

competency. 


JAMES SHOOK. President. WM. II. MAHER, Vic*- President. 

LEANDER BURDICK, Cashier. D. L. BRUM BACK, Teller. 



233 Summit St., Toledo, O. 


Capital Subscribed, $250,000. Stockholders' Liability, 
under Ohio Laws, $500,000. 


lie Stockholders are all well-known Toledo 

Business Men. 


^DIRECTORS.^ 

James Secor. Wm. H. Maher, Leander Burdick, Wm. T. Carrington, 
M. Shoemaker, Milton Churchill, S. C. Schknck. Geo. G. 
Hadley, O. s. Biu miiai k, F T. Lane, T. C. Row¬ 
land, Jno. A. Moore, A. M. Woolhon, 

Adolph Brand, C. Daudt. 


Interest Paid on Deposits, and Compounded every 

Six Months. 


This Bank is chartered under the Ohio Law requiring statements of 
Its business to be published in the city papers twice a year, for the infor¬ 
mation and safety of Depositors. 

Saving Accounts of Stand upward can be opened. Interest payable 
January 1 and July 1, and if not drawn out will draw interest from those 
dates. One dollar per week placed in this Bank, where interest is com¬ 
pounded every six months, will, in a few years, grow into a handsome 
sum and surprise the Depositor. 


Deaadified using the Bookkeeper process. 
Neutralizing agent: Magnesium Oxide 
Treatment Date: June 2012 

PreservationTechnologies 

A WORLD LEADER IN COLLECTIONS PRESERVATION 

111 Thomson Parti Dnva 
Crsntosny Townaftp, PA 16066 
(724) 779-2111 















WHEN 


OXJ *W" -A- 1ST T 


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YOU WILL ALWAYS FI HID TJ S 

AT HOME. 

The largest Stock to select from; prices as low as honest goods 

can be sold. See us before you buy. 


RNITURE, 

$ 


FU 


^Jol^c)OiO* 



•H3RONCH 



TROCHES! 


The Genuine Brown’s Bronchial Troches are really the most simple, 

harmless and efficacious remedy for 

Coughs and Colds, 

OR ANY AFFECTION OF THE THROAT , 

That can be found anywhere. For the past thirty years, these 
Troches have been well introduced, and their popularity 
has extended to all parts of the world. 


They are for sale by every Druggist and Dealer in Medicines 

in the United States. 

Price, 25 Cents a Box. 


Put up only in boxes bearing the fac-simile of the inventors, 


























ALMOST A5 PALATABLE 
AS MILK. 

The oil is so disguised that 
the most delicate stomach 
can take it without the 
slightest repugnance. 


REMARKABLE AS A 

FLESH PRODUCER 


PERSONS GAIN RAPIDLY WHILE TAKING IT. 


SCOTT'S EMULSION 


(acknowledged by numerous Physicians in the United States and many 
[foreign countries to be the FINEST and BEST preparation of its class 


FOR THE RELIEF OF, AND IN MOST CASES A CURE FOR 

SUMPTION, SCROFULA, GENERAL DEBILITY. WASTING DISEASES 
OF CHILDREN AND CHRONIC COUGHS. 


f/////////y////////////W////. 
















































































